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HOU 

BOARDING 


SEKEEPING 






UNITED STATES 

DEPARTMENT OF THE INTERIOR 
Bureau of Indian Affairs 
Washington, D. C. 














Stewart 


UNITED STATES 

DEPARTMENT OF THE INTERIOR 


L. Udall, Secretary of the Interior 


BUREAU OF INDIAN AFFAIRS 
Philleo Nash, Commissioner 


BRANCH OF EDUCATION 
Hildegard Thompson, Chief 








HOUSEKEEPING 

IN 

BOARDING AND DAY SCHOOLS 


1962 


UNITED STATES DEPARTMENT OF THE INTERIOR 


BUREAU OF INDIAN AFFAIRS—BRANCH OF EDUCATION 



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ACKNOWLEDGEMENTS 


So many persons aided in the compilation and preparation of the 
material in this publication that a list of the names of all of 
them would be almost endless. Some of them however, must be 
mentioned, 

The major task of the writing of the manuscript was done by 
Nell H, Bibo, Special acknowledgement is due Bula Reese and 
Gladys Gardner who worked on the material from the beginning, 
tested the material in the field, and were members of a commit¬ 
tee to revise and reorganize it for publication. Wanda Gray, 
another member of the committee, did the research on stain re¬ 
moval. Other committee members were Dorothy E. Ellis, Wilma 
Victor, and Dorothy Main. Leola Kessler gave her cooperation 
and suggestions throughout the trial and draft stages. 

Appreciation is expressed to Dona Doran who typed the draft 
copy; to Dolores Swanson who typed the material for publication; 
and to John Huskett who drew the illustrations. Ida Sing, whose 
keen sense of humor prompted many suggestions for the illustrations 
cannot be overlooked. 

Finally, the original inspiration for the publication came from 
John F, Carmody who pointed out that homemaking and housekeeping 
and student interest and cooperation cannot be separated. 





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•i . • 







CONTENTS 


Page 


FOREWORD. V 

CHAPTER 1. THE EMPLOYEE HAS MANY RESPONSIBILITIES. 3 


Safety is your business - - - The employee seeks and 
receives help - - - Teaching is important to house¬ 
keeping - - - Teaching the employee - - - Teaching 
the student - - - Steps required to teach a child how 
to do a job well - - - How to determine a child's 
responsibilities - - - Uses of some areas 

CHAPTER 2. PLANNING AND ORGANIZING WORK. 25 

All work has to be planned - - - An outline for 
planning and organizing work - - - An example of 
planning a unit of work - - - Ways of teaching some 
tasks such as dusting and washing furniture - - - 
Safety cautions 

CHAPTER 3. STORAGE AND PEST CONTROL. 41 

Plan for specific storage - - - General rules for 
storage - - - Care of storage areas - - - Food 
Storage - - - Pests and their control - - - Dangers 
encountered in using insecticides 

CHAPTER 4. MAKING THE HOME ATTRACTIVE. 53 

Homes should be attractive - - - Suggestions for 
selecting furniture and accessories - - - The 
importance of color - - - Drawing and furnishing 
a room to scale - - - Selecting and hanging pictures 

CHAPTER 5. WALLS, CEILINGS, AND WOODWORK . 73 

Care and cleaning of walls, ceilings and wood¬ 
work - - - Doors - - - Care of equipment attached 
to the walls such as: chalkboards, bulletin boards, 
radiators and heat convectors - - - Safety cautions 








Page 


CHAPTER 6. WINDOW COVERINGS» 


Definitions and 
coverings - - - 
Methods 


uses of some kinds of window 
Selection, Care and Cleaning 


CHAPTER 7. GLASS.. • 

Suggestions for washing and caring for 
windows - - - Mirrors - - - Picture glass - - - 
Desk tops - - - Light bulbs and globes - - -- 
How to clean up broken glass - - - Safety 
Cautions 


CHAPTER 8. FLOORS. 

How to have safe floors - - - Some tips on 
floor care - - - General care of floors - - - 
Sweeping, dusting, mopping, and waxing - - - 
Care of special kinds of floors - - - 
Removing spots and stains from floors - - - 
Safety Cautions 

CHAPTER 9. RUGS AND CARPETS. 

Special tips on care of rugs and carpets - - - 
Care and cleaning - - - Throw rugs; to wash 
or not to wash - - - Spot and stain removal - - 
Safety Cautions 

CHAPTER 10. FURNITURE AND ACCESSORIES . 

The importance of furniture and accessory 
care - - - Tips for care of furniture - - - 
Dusting is important - - - Care and clean¬ 
ing of many kinds of furniture and 
accessories - - - Care of linens - - - 
Flowers and House Plants 

CHAPTER 11. WASHROOMS. 

Care and cleaning of the washroom and its 
related equipment - - - Enlisting student 
interest in clean and sanitary facilities - - - 
How to clean the washroom with one all¬ 
purpose compound - - - How to clean the 
washroom without one all-purpose compound - - - 
Safety Cautions 


87 


97 


103 


119 


127 


151 








Page 


CHAPTER 12. METALS.163 

How to care for and clean many kinds of 
metals including porcelain used in some 
refrigerators and ranges - - - Safety 
Cautions 

CHAPTER 13. LAUNDRY AND SEWING.173 

Suggestions for laundering by hand and with 
machines - - - Equipment and supplies needed - - - 
Sorting the clothes - - - Stain removal - - - 
Weights of dry soiled clothes - - - Water 
temperatures - - - Safety Cautions - - - 
Sewing with manually or electrically operated 
machines - - - Care of sewing and laundry 
equipment - - - Suggested bulletins 

CHAPTER 14. WE PLAN AND CONDUCT A CONFERENCE.193 

Some suggestions for the planning and 
carrying out of a training conference - - - 
Knowing the instruction needed - - - 
Determining leaders and consultants - - - 
Preparing and distributing an agenda - - - 
Active participation of all conference 
members - - - Evaluating, summarizing, and 
evaluating 

CHAPTER 15. CLEANING EQUIPMENT, MATERIALS, AND SUPPLIES . . 201 

A suggested list of general cleaning equipment, 
materials and supplies for use in ordering - - - 
Some cleaning supplies needed by the class¬ 
room teacher 

CHAPTER 16. FOOD SERVICE EQUIPMENT - INSTITUTIONAL.219 

Care and cleaning and general operating 
instructions for equipment used in institutional 
kitchens - - - Buy good equipment and give it 
good care - - - Follow the manuals of instruc¬ 
tion - - - Dishwashing and related equip¬ 
ment - - - Sample training lesson; How to 
clean a canopy head - - - Mechanical equip¬ 
ment - - - Utensils - - - Cutlery - - - 
Wood and metal surfaces - - - Utensils - - - 
Refrigerated equipment - - - Safety Cautions 






Page 


CHAPTER 17. FOOD SERVICE EQUIPMENT - HOUSEHOLD. 269 

Care and cleaning and general operating 
instructions for equipment used in the 
average home kitchen - - - Follow the 
manuals of instruction - - - Dishwash¬ 
ing - - - Cooking and baking equip¬ 
ment - - - Small electrical appliances - - - 
(For refrigerated equipment. See Food 
Service - Institutional) 

BIBLIOGRAPHY . 289 






FOREWORD 


Housekeeping in Boarding and Day Schools has been prepared for the use of 
all employees. Whatever our job may be in the Branch of Education, we are 
all "housekeepers” for each of us is responsible for the care and use of 
the equipment and the location where we work. 

The suggested methods for the care of equipment and facilities have been 
developed from recommendations made by committees of employees and super¬ 
visory personnel from experiences in practices that have proved good, and 
from the recommendations of manufacturers of specific items. The sugges¬ 
tions are not meant as the last word. Improved, more effective, and time¬ 
saving methods are constantly being developed. New, original, and interes¬ 
ting techniques are always available for trial. In housekeeping practices, 
as in any program, it is well to be alert to new ideas. 

The uses of the material may be varied. It may serve as a source reference 
(1) for employees' use, (2) for supervisors in on-the-job training, (3) for 
developing an organized training program. Too, the material may be used 
"hand-in-hand" with a Series of Lessons for In-Service Training Instruc ¬ 
tional Aids (Child Guidance) published by the Branch of Education, January, 
1960. 

In planning housekeeping practices, we take into consideration all who 
live in the home. In preparing this material, the child and the part he 
may rightfully take in homemaking has been kept in mind. 

No matter what the age, something happens to a group or to an individual 
child when a real job is undertaken. There is pride and a perceptible 
gain in stature that is unmistakable. It is as though youngsters see them¬ 
selves as responsible people when they have a responsible job to do,^ 

Nowhere is there a better opportunity to motivate and enlist student in¬ 
terest than in housekeeping experiences. The actual things are there; the 
real experiences are at hand. How much more fun one can have from learning 
with the concrete as compared to the abstract or imaginary. In housekeep¬ 
ing every part of the school offers opportunities for cooperative planning 
and thinking, to improve and care for it. This is true of any school 
whether it is old and run-down or is new and modern with good furnishings 


1. Myrtle Searles, "Real Responsibilities for Children," 
Childhood Education, Volume 37 (April 1961), p. 372 


V 







Foreword 


and colorful accessories, landscaped grounds, and ample sidewalks and play 
areas. Children have a natural interest in their surroundings. It is our 
duty to foster this interest and steer it in the right direction. Because 
all housekeeping experiences are an important part of the educational pro¬ 
gram, they should never be used as a means of punishing a child. 

There are certain jobs that all children who are not handicapped can and 
should do. There are certain jobs that children are expected to do only 
after a certain age of physical, mental, and experiential development is 
met. There are certain jobs that employees only are expected to do. 


VI 


CHAPTER 1 


THE EMPLOYEE HAS MANY RESPONSIBILITIES 

Page 


SAFETY IS YOUR BUSINESS. 3 

TEACHING IS IMPORTANT TO HOUSEKEEPING. 4 

Teaching the Employee Is Important 5 

Teaching the Student Is Important 7 

EMPLOYEE RESPONSIBILITY FOR SPECIAL ITEMS, ROOMS, 

AND FACILITIES. 14 

Drugs and Medication 14 

Poisons, Caustics, and Flammable Products 15 

The Dining Area 15 

The Activity Room 16 

The Kitchenette 17 

The Laundry Room 17 

The Isolation Room 18 

The Linen and Sewing Room 18 

The Luggage Room 20 

The Sleeping Area 20 

Special Rooms 21 

Walks and Grounds 21 


1 








THE EMPLOYEE HAS MANY RESPONSIBILITIES 


All employees of the Bureau of Indian Affairs, Branch of Education, hold 
responsible positions. The purposes of the Bureau and the care and ed¬ 
ucation of Indian children are accomplished when each and every employee 
knows his job, how to do it, and puts his best effort into fulfilling his 
obligations. 

SAFETY IS YOUR BUSINESS 


Safety is the special responsibility of each and every employee. Your 
responsibility for people, including yourself, makes it important that 
you know and follow safety practices in all work and in the use of all 
facilities, 

The supervisor has the inherent responsibility for teaching safe prac¬ 
tices, stimulating and promoting safety consciousness, and keeping all 
persons aware that they are answerable and accountable for infringement 

Learn to recognize unsafe conditions. Look 
for them. Correct them if you can. If you 
can't correct the conditions, report them 
immediately to your supervisor. Put them in 
writing. 

Never block any door. 

Fire and stair doors are self-closing for 
safety's sake. Don't prop them open. 

Keep entrances and exits clear of any ob¬ 
structions. 

5. Keep all aisles everywhere open and unobstructed. 

6. Know where the fire extinguishers are located and how to use them. 

7. Know how to turn in the fire or emergency alarm. 

8. Don't overload electrical outlets. For example, in pole lamps 
do not use bulbs of over 40 watts. 

9. Keep trash cleaned up. An accumulation of old magazines and 
newspapers is thought to have caused the tragic Chicago school 
fire. 

10. Keep floors clean. 


of safety regulations. 



1 . 


2 . 

3. 

4. 


3 












The Employee Has Many Responsibilities 


11. Walk to the right. Keep to 
the right. 

12. Keep drawers and doors of cabi¬ 
nets, desks, lockers, and the 
like closed when the equipment 
is not in actual use. 

13. Don't have flammable or poison¬ 
ous supplies in educational 
facilities. 

14. Keep drugs in locked cabinets. 

15. Teach students in all safety 
practices. 

16. Teach children how to use equip¬ 
ment. (Pointed scissors can 
cause injury.) 



17. Know how to use equipment and use 
it correctly. Teach those whom 
you supervise. 


These are only a few cautions. See how many more you can add to the 
list. Remember that good housekeeping is one of the most important 
factors in the prevention of accidents. 


TEACHING IS IMPORTANT TO HOUSEKEEPING 


Doing a job is one thing - doing it right is quite another. To be sure 
that a job is done well, teaching is the one available tool that we all 
have and that can be made available to everyone. We pay for teaching - 
like any tool it costs money - and if we do not use it properly, it has 
not only cost us money, but the program suffers. Thus, we lose money 
two ways. 

Intelligence and special knowledge are not the same. Both, along with 
interest, are needed in order that jobs may be performed efficiently. 
Too, techniques differ. For example, the knowledge of anchoring pic¬ 
tures to a certain type of wall will not apply to all walls. Proper 
care of certain floor coverings when applied to other types will ruin 
the floor covering. Much needless expense, worry, and embarrassment 
have resulted from certain failures. Bureauwide, to give attention to 
providing specific training in the purpose, use, and care of all facil¬ 
ities . 


4 




The Employee Has Many Responsibilities 


Good housekeeping is actually a science. One must know something about 
the composition of masonry block, plaster, various types of paint, the 
composition of floor coverings, and what waxes are best for each type; 
the use of certain chemicals in cleaning compounds, etc. Because 
housekeeping is a science, it must be studied and taught. This is 
especially true today when there are so many new materials to aid in 
housekeeping, 

The teacher must therefore be well acquainted with materials and methods 
offered the housekeeper; discarding those which do not prove satis¬ 
factory and offering knowledge of methods and techniques that are labor- 
savers to those who are being taught. Remember, the teacher is not only 
the person who teaches employees but that the employees are also teachers 
of children. Work habits are only as good or bad as the basic training 
has been. The teacher must know the jobs, the steps in accomplishing 
them, and be prepared to present them properly. Remember the old adage, 
"You can't teach what you don't know." 

Teaching the Employee Is Important 

Employees are eager to meet standards of performance and have the sat¬ 
isfaction of accomplishment with a maximum of success and a minimum 
amount of failure. A person of intelligence interested in doing a good 
job may, with help, become an outstanding employee. 

There are many ways of teaching and helping employees. A few suggestions 
are given: 

1. Informal on-the-job guidance, counseling, and teaching 

2. Individual and small group teaching where step-by-step per¬ 
formance is explained, demonstrated, and all steps carried to 
completion by the trainee 

3. Conference of employees and supervisors where ideas are dis¬ 
cussed and problems are presented, with each individual having 
the assurance that his contributions are respected 

4. An organized program such as may be held in vacation periods 
when time is available for complete classes on instruction 

Employee suggestions to supervisors . The following list of suggestions 
is compiled from ideas presented by employee groups in answer to the 
query, "How may the supervisor help employees in improving work, work 
habits, and cooperation?" 

1, Orient new employees and help all to get off to a good start. 


5 









The Employee Has Many Responsibilities 



2. Help each to understand how his job fits into the overall picture. 

3. Make clear all lines of responsibility and authority, 

4. Explain duty assignments clearly. 

5. Go over the position description with each individual and review 
the performance requirements. 

6. Don't be too busy to be friendly. 

7. Give clear and understandable directions and, when necessary, 
show as well as tell how to do a new job. 

8. Advise as to priorities of work, 

9. Plan and schedule work so that deadlines and emergencies may 
be met. 

10. Help each employee to develop improved methods of work per¬ 
formance. 

11. Let each know how he is doing. Commend when performance deserves 
it and help individuals to overcome shortcomings, 

12. Make proposals for work improvement concrete and specific. 

13. Let all participate in setting goals and means of reaching goals. 

14. Take time to listen to problems and discuss them. Sometimes all 
that is needed is reassurance and understanding. 

lb. Practice fairness in all dealings, 

16. Keep all informed on matters of interest, such as changes in 

plans, schedules, and policies. When possible, let the Informa- 
tion be specific. 


6 
































The Employee Has Many Responsibilities 


Teaching the Student Is Important 

The educational program is a developmental process which has as its 
purpose the growth of each individual to his full potential as a 
responsible and contributing member of society through wholesome and 
valuable experiences. Children reach this desired goal through well- 
planned and well-directed day-by-day experiences. Such experiences 
lead to satisfactory emotional, social, mental, and physical develop¬ 
ment , 



Homemaking is housekeeping plus. The plus factor is 
the intangible element of love, understanding, and 
respect for the rights of each member of the family. 
The housekeeping facet provides, in addition to the 
above, a clean and attractive home which helps to 
contribute to the health and well-being of each member 
of the home. 


Correct attitudes must be developed and maintained if children are to 
make the household experiences they have in school a part of their 
pattern of living. Successful completion of work tasks fulfills a basic 
human need. Satisfaction is derived from an orderly, clean, attractive, 
home-like atmosphere. Self-expression is possible in housekeeping. The 
selection of material to be displayed on the pupils' bulletin boards, 
the arrangement of furniture, and the selection of colors are examples 
of how housekeeping encourages means of self-expression. 

Indian children come from cultures where the family functions as an 
independent unit. We must prepare them to function adequately in a 
society where interdependence is an essential part of the culture. 
Correct home living experiences help to develop social competence in 
children. They soon learn that personal appearance, and the cleanliness 
and attractiveness of the home and yard are important factors in the 
neighborhood of which they have become members. 

Desirable long-time goals can only be achieved by helping children to 
attain that which, at the time, is within reach. Pride, faith, loyalty, 
cooperation, and interest come about as natural steps when the child 
takes his place as a respected and contributing member of a household. 

Teach each new skill or job, however small, thoroughly . Show how with 
suitable teaching for age and ability. Explain, teach, and reteach, 

(See: Steps Required to Teach a Child How To Do a Job Well) . Move 
step-by-step from one learning to another. This gives an opportunity to 
add to skills without confusion. Remember that all teaching and train¬ 
ing are synonymous with guidance in the full extent and meaning of the 
word. Teaching is not synonymous with telling. The primary teacher. 


7 







The Employee Has Many Responsibilities 


for example, does not tell the child that two and two are four. She 
leads him to use his hands, ears, eyes, and other senses to reach his 

conclusion. 

Draw students into the thinking and planning . 

One of the keys to successful teaching is that 
of student-adult planning. We are planning a 
picnic - where will we go - what will we need? 

We want to change the bulletin board - what 
ideas do you have? We need to improve the 
appearance of this room - shall we organize a 
committee and get suggestions? 

Let them try out ideas . This doesn't mean that we say, "Okay, go ahead.' 
We get their ideas and help to carry them out by guiding, leading, 
questioning, and encouraging. We furnish some materials and let them 
seek and find others. Children thrive best when they know their think¬ 
ing and contributions have been recognized. "Yes, indeed, you may use 
a pink bedspread even though all others in the wing are blue. Let me 
know if you think it prettier than the blue when you see it on your 
bed." 

Treat them fairly, honestly, considerately, and impartially . (Children 
may be aware of partiality before we are aware that we are practicing 
it.) Let them know and feel that we have their welfare and interest at 
heart. Listen to them. Problems that we think are small may be acute. 
When trouble comes, get the story right. The intention may be right, 
the judgment wrong. Fairminded parents do not condemn without knowing 
the details and we are taking the place of parents. Perhaps there is 
something wrong that leads to unhappiness and trouble. Will details 
show a shortcoming on our part? Perhaps it does take a great deal of 
time to have patience and perseverance, to go slowly, think and speak 
calmly, but the results will be well worth the trouble. 

Age. Physical Fitness and Experience Determine a Child's Responsibili ¬ 

ties . The question is often asked, "At what age may we expect a child 
to ....?" (Do a certain job.) The answer, unless the task is simple, 
such as cleaning the feet, is not one for a ready answer. Refer to 
the Bureau of Indian Affairs Manual and to your supervisor. Don't take 
chances. Know that the child is physically equal to the task, has been 
taught how to do it, and is free from danger. 

A chart of easy child tasks . In the following chart some of the easy 
tasks that are important in the care and respect of equipment, materials 
and supplies are listed: 



8 















The Employee Has Many Responsibilities 


Is yoar 
was+e baske 

led ? 




Yes, 
your bed madef 
your shoes 



THE CHILD 

WHERE PERFORMED 

WHO TEACHES 

HOW 

Cleans feet be¬ 
fore entering 
building. 

Any building 

All employees. 
Sometimes an old¬ 
er student may 
help with this 
assignment. 

Teach every step. 
Keep mats at 
doorways. Provide 
dry footing and 
sidewalks between 
buildings, 

Hangs up wraps. 

Classrooms, kit¬ 
chen, dining room, 
dorm. Exception: 
Places such as 
an auditorium 
where no place to 
hang wraps is 
provided. 

All employees 

Provide ample 
coat hooks. 

Teach how to use. 

Puts all mater¬ 
ials away after 
use. 

All locations 

All employees 

Show the child how 
and where materials 
are kept. Discuss 
availability of 
materials. Will 
another arrangement 
make use and order 
easier? 


9 























The Employee Has Many Responsibilities 


THE CHILD 

WHERE PERFORMED 

WHO TEACHES 

HOW 

Keeps work or 
play area neat. 

All locations 

All employees 

Show how. Discuss 
with students. 

Arranges mater¬ 
ials in desk. 

Classroom and 
dorm. Make 
special note of 
classroom desks 
and tables, of 
lockers and study 
tables in dorm. 

All employees 

Show how to keep 
papers, books, and 
like materials 
together. 

Picks up any 
litter dropped. 

All locations 

All employees 

Be "on the job," 

Have ample waste 
receptacles. 

Teach and reteach. 

Dusts low 
objects. 

Classroom and 
dormitory 

All employees 

See Dusting. 

Chapter 2. 

Takes safety 
precautions 
(list too varied 
to itemize. All 
school personnel 
should plan to¬ 
gether for safe¬ 
ty teaching.) 

All locations 

NOTE: The paper 
cutter can be a 
dangerous piece 
of equipment. Lo¬ 
cate where child 
cannot get at it. 

All employees 

Show how to handle 
scissors; to keep 
to right when walk¬ 
ing, Walk in a 
building - do not 
run. Keep a few 
steps behind person 
in front. Show how 
to put chair up to 
table or desk when 
leaving the seat. 

Flushes toilet 
after every use. 

Any location 

Teachers and 
dorm personnel 

Take small groups 
to washroom at a 
time. Teach, 


10 











The Employee Has Many Responsibilities 


THE CHILD 

WHERE PERFORMED 

WHO TEACHES 

HOW 

Disposes of 
paper towels 
and tissues in 
waste receptacle. 

All locations 

All employees 

Teach in small 
groups. Have ample 
receptacles in wash¬ 
rooms, dorms, and 
classrooms. 

Puts hair comb¬ 
ings in waste 
basket. 

Dorms, classrooms 

Teachers and 
dorm personnel 

Teach in small 
groups. Have ample 
receptacles in dorm, 
classrooms, wash¬ 
rooms . 

Waters and cares 
for house plants. 

Wherever plants 
located. 

Personnel where 
plants located. 

Show how and when. 

Wipes up spills. 

All locations 

Teachers, dormi¬ 
tory, and dining 
room personnel 

Show how to use 
paper towels, damp 
mop, or whatever is 
needed, depending 
upon what is 
spilled. 

Covers desk or 
table with pa¬ 
per when finger 
painting, work¬ 
ing with clay, 
or the like. 

Classrooms and 
dormitories. 

Other locations 
when applicable. 

Teachers and 
dormitory per¬ 
sonnel 

Show how. 

Wipes desk or 
table with damp 
cloth to remove 
stains. 

Classiooms and 
dormitory. Other 
locations when 
applicable. 

Teachers and 
dormitory per¬ 
sonnel 

See Care of parti- 
cular piece of 
furniture. Is it 
wood or plastic? 


11 











The Employee Has Many Responsibilities 


THE CHILD 

WHERE PERFORMED 

WHO TEACHES 

HOW 

Keeps hands, 
feet, furniture, 
and all equip¬ 
ment away from 
walls. 

All locations 

All employees 

Tell why and show 
how. 

Keeps drawers 
and cabinet 
doors closed 
when not in 
use, for safe- 

All locations 

All employees 

Tell why and show 
how. _ 

ty and neatness. 



Handles any ma¬ 
terial or equip¬ 
ment with care 
and respect. Ex¬ 
ample: teach 

how to open, 
handle, and 
close a book. 

Wherever used 

All employees 

Show. Tell. Dis¬ 
cuss. Question. 

Steps Required 

To Teach a Child 

How To Do a Job Well 

.1 

• 


Step 1. Prepare the child to receive instruction. 

a. Put him at ease. He will not think straight if you have 
him embarrassed or frightened. 

b. Explain the job to him and find out what he already knows. 
Begin where his knowledge ends. 


1 . 


^ I NmUM ESSENTIAL GOALS FOR E V ERYDAY LIVING IN INDIAN SCHOOLS 
Preliminary Edition, 1952, p. 39 --’ 


12 









The Employee Has Many Responsibilities 


c. Get him interested in learning the job. Tell him how 
being able to do a job will help him. 

d. Place him in correct position. Do not expect him to 
learn the job looking at it backward. 

Step 2, Present the job, 

a. Explain the job. Tell him, show him, illustrate one 
important step at a time. Be patient, go slowly, get 
accuracy now - speed later, 

b. Be explicit in all you say or do. Never be vague. Do 
not use phrases "et cetera" or the like, or leave the 
idea incomplete or sentences hanging in the air, 

c. Stress the key points. These are the things that will 
improve quality, prevent accidents, and make work easier. 

They are the little "tricks of the trade." 

d. Do not try to cover too much at any one time. Instruct 
clearly, completely, and patiently - but no more steps 
than he can master. Put the instruction over in small 
doses. None of us can catch on to more than six or eight 
new ideas at one time and still master them, 

e. Repeat all or any portion of the demonstration if there is 
any doubt whether it was fully understood the first time. 

Step 3, Try out performance, 

a. Have him do the job for you - correct his errors. Do not 
scold him or indicate that he is "slow" or "dumb." 

b. Have him do the job again and again and tell you why each 
step is done. Have him explain each key point. He may 
have copied your motions but not understood why he was doing 
it. 

c. Ask him questions and correct any errors, 

d. Continue until you know that he knows. He may have to do 

it over several times, but do not leave it until you are sure 
that he has mastered it, 

e. Be patient - everyone is not as quick as you are. 

f. Let him have the satisfaction of doing the job well before 
leaving you so that he will not feel defeated. 

Step 4. Follow up. 

a. Put him on his own. Tell him where to go for help if he 
needs it - yourself or someone else you choose. 

b. Let him get the feeling of doing the job himself. 


13 


The Employee Has Many Responsibilities 


c. Check frequently “ but do not take over the job yourself. 
Correct his errors if necessary. Review often. Encourage 
questions. 

d. Keep in touch with him until he is able 
to work under normal supervision. 

e. Taper off extra coaching and 
close follow-up. 



EMPLOYEE RESPONSIBILITY FOR SPECIAL ITEMS, ROOMS, AND FACILITIES 

There are many different rooms and facilities for which the employee 
is responsible. Some of these are mentioned for the purpose of 
emphasizing the responsibility which the employees have for proper use 
of all facilities. Cleaning follows the general pattern. For specific 
care, such as floors, wood, metal, etc., see Contents . 

Drugs and Medication 


All drugs are potentially dangerous. Medications must be stored out of 
reach of children and under lock and key. In 
facilities where locked cabinets for the storage 
of medicines are not available, it is suggested 
that the administration purchase such cabinets 
for the safety of children and others. This is 
of vital importance and great care should be 
taken to observe all precautions in regard to 
the handling and using of medicines. 

In many schools, the school doctor and nurse handle all medications and 
assume full responsibility. Frequently in isolated schools the visits 
of the doctors and nurses must be on a limited basis. The doctor or 
nurse may then leave medicine and directions for its administration to 



14 















The Employee Has Many Responsibilities 


a certain child. Plans should be carefully made to assure that the 
child will receive his medicine in the right amounts at the right time 
even with the change of shifts of dormitory personnel. 

It is suggested that locked cabinets for drugs be located: 

1. In the principal’s office in the small schools or bordertown 
dormitories. 

2. In the dormitory counselor's office. 

3. In the linen room. (Children do not have access to this room.) 

It is important that medicine cabinets be located in areas which are 
not generally used by the students. Should an employee fail to lock 
the medicine cabinet which is located in an out-of-way place, the 
danger is even greater than if the cabinet is in a more conspicuous 
place. The proper storage and administration of drugs cannot be over¬ 
emphasized , 

Poisons . Caustics . and Flammable Products 

While it is specifically pointed out that poisons, strong caustics, 
and flammable products are not to be used in educational facilities, 
there are certain items that have to be used, yet are potentially very 
dangerous, A quick survey of such products includes a hair delousing 
compound, toilet bowl and urinal cleaners, certain waxes, and the like. 
These items, along with drugs and medications, are to be used only by 
employees who are trained in their use. The items are kept in a locked 
cabinet where they cannot be reached by students. 

The Dining Area 

Safety regulations are to be observed in all school facilities. Here 
are listed some safety regulations to be observed in school dining 
facilities. The type of room, the entrances, and the exits will sug¬ 
gest other precautions to be taken. 

1. Place tables in straight rows with length of the serving line. 

2. The ends of the tables should always be left unoccupied. With 
table ends clear, the aisles will be open for free passage to 
and from the serving counter. 

3. A 4-foot aisle between the ends of the tables is required. 


15 









The Employee Has Many Responsibilities 


4, A minimum of 5 feet between chairs or benches of one table to 
the chairs or benches of the second table is necessary for 
seating comfort and passageway, 

5, A 5-foot aisle between the end of the table and the outside walls 
Qf the room is necessary. Between the chairs or benches of the 
table and the cafeteria rail, it is necessary to leave 6 feet. 

If there is no cafeteria rail, 6 feet must be allowed between the 
chairs or benches of the table and the cafeteria counter, 

6, Bureau safety experts have suggested that the location of the 
tables be marked on the dining room floor with a dab of paint. 
This will make subsequent arrangement of the tables easy to 
follow, 

7, Keep all aisles and lanes open and unobstructed for free passage 
from entrances to exits, 

8, Teach students to follow definite lanes and patterns in entering 
the dining room, getting food, and returning soiled dishes. 
Students need not be seated at the same table for all meals. 
Traffic lanes within the room are most important, 

9, Teach students to push their chairs or benches up to the table as 
they leave the table. This helps to keep the aisles clear and 
unobstructed, 

10, Never block any door, 

11, The dining areas are designed to seat only one-half of the total 
school enrollment at one time. Overcrowding the dining room by 
seating students at the ends of the tables, by pushing the tables 
closer together, and by narrowing the aisles can cause serious 
disaster, especially in an emergency, 

12, With the cooperation of the Fire Chief or the Safety Engineer, 
practice fire drills. Practice using all routes of exits and 
using a number of possible situations. 

The Activity Room 

The activity room or living room of the dormitory is comparable to the 
family room or living room in one's own home. It is a place for un¬ 
planned recreation and relaxation, a place where one is not always sched 
uled to participate in mass activity. It is a room where various cen¬ 
ters of interest invite the children to gather in small groups and par¬ 
ticipate in activities requiring little or no supervision. 


16 





The Employee Has Many Responsibilities 


It is here where one may care for 
plants, play quiet games, watch tele¬ 
vision, listen to the radio or record 
player, read, work puzzles, cut, color 
or draw pictures. It is here that the 
child finds many things of interest to 
talk about, handle, and question. 



The activity room, on the other hand, 
is also a place for planned, organized, 
and enriched activities, such as a class 

or group party, a student council, house council, or committee meeting, 
folk or other dancing, or where students, community, and tribal leaders 
meet. It is a place where dormitory personnel may meet with student 
groups to plan activities and together establish patterns of behavior 
and other objectives. The equipment lends itself to a social grouping 
arrangement. 


It is a place where one has experiences in respecting and caring for 
nice things and assumes responsibility for sharing these experiences 
with others. It is a place where a child likes to share an item of 
beauty of his own with his friends; such personal items may include 
pictures which he has made, a collection he has assembled, flowers he 
has gathered, etc. This room may be considered the "hub" of the dormi¬ 
tory. This room was not planned for use as a study hall. 

Use of the activity room for special recreation and social activities 
should be scheduled. 


The Kitchenette 

The kitchenette is planned and equipped for use in serving refreshments 
to small social groups assembled in the activity room and for the pre¬ 
paration and serving of fruit juices, toast, soup and the like to a 
few sick children. If sick children number more than four to six, the 
food preparation is done in the main kitchen by the kitchen personnel 
and only re-heated in the kitchenette as necessary before serving. 

The students assume much responsibility for the planning, preparation, 
and serving of the foods served at dormitory parties. They perform the 
necessary tasks involved in leaving the room in readiness for the next 
group of students to use. 

The Laundry Room 

The dormitory laundry room is planned for the use of older children in 
the care of their personal clothing and for the Instructional Aids to 
do emergency laundry for the younger children. 


17 











The Employee Has Many Responsibilities 


The laundry room is not built nor equipped to handle all the laundry 
including sheets, towels, wash cloths, clothing, and kitchen linens for 
a dormitory or school. To attempt to use this room on such a scale will 
only result in not being able to handle all the soiled linens and in the 
breakdown of the equipment. Linens as mentioned above are to be laun¬ 
dered by a commercial laundry under a contract agreement issued by Gen¬ 
eral Services Administration. 

The Isolation Room 

Isolation rooms are provided for the seclusion and care of sick children 
who at the time may not require hospitalization or who have returned 
from the hospital with instructions from the doctor that they should 
have rest for a limited period of time before resuming normal activities. 

These rooms are not meant for "isolation wards" in the true sense of 
the meaning. Hospitalization facilities are provided outside the dor¬ 
mitory when doctors diagnose and prescribe the need. For use of sick 
children, it is well to use disposable paper food service items when 
possible. 

The Linen and Sewing Room 



The linen and sewing room 
serves as a distribution 
center, storage, and mend¬ 
ing area for all linen 
used within the dormitory. 


Linen shelves may be either 
free standing or placed 
against walls of the room. 
In the larger dormitories 
a combination of both types 


of shelving is used. ^ 

The 14-inch-high shelves are for the storage of small items such as 
wash cloths, hand towels, and the like. The deeper shelves are for 
blankets, sheets, bath towels, and bedspreads. Tables and counters 
are provided for ease in handling linens. Linen baskets are provided 
and may be placed under the table when not in use. 

One cubicle, approximately 12" x 8" x 17", is provided in the linen r 
for each pupil. The number of cubicles is based upon the number of 
pupils for whom the dormitory wing was planned. Thus, overenrollment 
results in a shortage of cubicle space. 


18 









The Employee Has Many Responsibilities 


The cubicles were planned for use by the dormitory personnel as tem¬ 
porary storage of each child's clean clothing as it is returned from 
the laundry and until it is called for by the child. A pass-through 
window with shelf in close proximity to the cubicles serves for easy 
delivery of the clothing to the child. Children, as a general rule, 
do not go into the linen room but file by the pass-through window. 

It is well to have the child's name on the cubicle assigned to him. 

The name is preferred to a number. 

In organizing dormitory schedules, it is well to determine a certain 
day and time of the day for children to call for clothing. Late laun¬ 
dry deliveries may interfere with a schedule and this emergency will 
have to be met as it arises. 

Linens are marked with the name of the dormitory or school before they 
are put into use. This is done with the marking machine and with per¬ 
manent ink. 

Relative to identification markings on textile items, bed linens, etc., 
the following is an excerp from the Commissioner's memorandum, dated 
June 8, 1961: 

"Effective immediately, items of supply, such as sheets, pillow 
cases, mattress covers, bathrobes, towels, etc., which have been 
furnished by the Bureau for use in Indian schools shall be marked 
to indicate ownership with clear, sharp lettering 'USBIA.' Prac¬ 
tice clothing and game uniforms furnished for participants in 
various sports sponsored by Indian schools shall be similarly 
marked. 

"Accordingly, you are requested to take immediate action to 
effect identifying markings on all of the aforementioned items 
which have been purchased in connection with Bureau program 
activities. 

"43 lAM 4.21.75 will be added to cover the requisition of certain 
pre-marked textile items procured after July 1, 1961." 

All linens in the dormitory should be in use and the use rotated. It 
is poor policy to keep some linens in constant every-day use, while 
others are left unopened in the original packages on the shelves. 

It is recommended that iron-on patches be used for mending linens, such 
as pillow cases and sheets. These patches are readily applied by 
following the package instructions and often outwear the item to which 
they are applied. Iron-on patches save mending time and release per¬ 
sonnel for work with children. 


19 


The Employee Has Many Responsibilities 


It is highly recommended that: 

Beds be changed twice a week. 

A clean bath towel be supplied every time a child bathes. 

A hand towel be used only once. (Adequate paper towels should 
always be on hand in the washroom.) 

A wash cloth be used only once. 

Ample clean linens be on hand and available for student use. 

Hampers be placed in handy locations for disposal of used bath 
towels and other linens. 

It is an unsanitary and unsightly practice for children to have dirty 
towels and wash cloths in the sleeping areas. 

Sewing machines are provided in a ratio of one machine to each 25 to 
30 students. The machines serve two purposes: The normal mending and 
sewing done by employees; for the use of students who are old enough 
and have been taught to sew. 

Tables, ironing boards, and irons are provided. The room is generally 
equipped with a full-length mirror for use in fitting children’s 
clothing. A clothing rack is provided for out-of-season clothing and/ 
or for holding extra clothing not immediately needed by students, such 
as clothing furnished for the Navajo children by the tribe. 

The Luggage Room 

One luggage room is generally provided for each dormitory unit. The 
size of the storage unit may vary some from one facility to another; 
however, the design criteria as prepared by the Bureau of Indian Affairs 
in 1958 calls for 3 feet of wall space, 33" deep for every six pupils. 
The lower spaces which are deeper and wider than the upper spaces are 
designed for the storage of trunks and foot lockers. The upper spaces 
are for the storage of suitcases. A table is provided in each luggage 
room for use of students in opening luggage. The luggage storage room 
is under direct supervision of a member or members of the guidance 
personnel. 

The Sleeping Area 

Student sleeping areas vary greatly as to size. Fifty square feet of 
floor space per student is the standard size. This amount of space is 
not always available. One reason for shortage of space may be the 


20 






The Employee Has Many Responsibilities 


overenrollment of students above the number for which the dormitory was 
constructed. Another reason is that the standards have not always been 
met in construction. 

The arrangement of the sleeping areas will depend upon the physical 
conditions. In some instances bedrooms are provided for older students; 
in other instances rows of double bunk beds are separated by sneeze 
guards; in still others, dividers are constructed as a part of the 
building to form a four-occupant cubicle. 

For standards, refer to Minimum Standards for the Operation of Boarding 
Schools, Boarding Schools With Day Pupils and Dormitory Schools , United 
States Department of the Interior, Bureau of Indian Affairs, Branch of 
Education, August 1959, 

These standards have not been met in all facilities; however, every 
effort is being made to see that all students have the accommodations. 

As money is available, the standards should be met. 

In the sleeping areas, if nowhere else, each student should have some 
leeway in expressing his own personality. All beds do not need to be 
made in the same way (they 
should all be made by neatly); 
all bedspreads do not have to 
be the same color. This is a 
place for personal things, 
items of one's own interest, 
pictures, mementos, collections, 
and the like. 


Special Rooms 

Special rooms such as television, hobby, and arts and crafts are in¬ 
cluded in some dormitories. It is hoped that, in time, these facil¬ 
ities will be provided for all students. 

Walks and Grounds 

Housekeeping responsibilities extend beyond the walls of the building to 
include neatness and attractiveness of the walks and grounds that are 
part of the home. 

We are concerned with the part the student can take in keeping the 
walks and grounds neat and clean and, when possible, adding a bit 
of attractiveness. Students usually find outside work stimulating, 
refreshing, and fun. This is especially true when there is a respon¬ 
sibility along with friends for a section of the grounds that may be 



21 


















The Employee Has Many Responsibilities 


looked upon as a major concern of one's 
group, knowing that teachers and friend 
have confidence in the job being done 
well. How much more purposeful is the 
energy that is put into a "business" 
where there is interest! 

Perhaps one good way to determine 
specific locations for responsibili¬ 
ties for grounds care is for class¬ 
room and/or dormitory groups to choose 
the sections. The locations will 
usually be chosen where there is an 
interest; the group's own playground or 
near the classroom or dormitory wing. 



recreation area or an area 


Suggestions 

1. Have ample and handy waste receptacles on the grounds. 

(A little watchfulness for trash accumulation gives a 
good idea as to location of receptacles.) 

2. Discuss with students what is put into the receptacles and 
why . 

3. With the students: 


a. Make a list of the jobs. When? How? What equipment is 
needed? Where will it be stored, 

b. What can be done to make the place prettier? What is 
needed in order to do this work? Money? How much? 
Plants? How to obtain? How to care for? Special tools? 
How used? Where stored? Care? 


22 







CHAPTER 2 


PLANNING AND ORGANIZING WORK 


page 


ALL WORK HAS TO BE PLANNED. 25 

AN OUTLINE FOR PLANNING AND ORGANIZING WORK. 25 

SOME RULES WILL HELP MAKE WORK EASIER. 25 

SUGGESTED WAYS TO BLOCK OUT WORK AREAS. 28 

PLANNING A UNIT OF WORK. 28 

PLANNING CARE. 29 

EXAMPLES OF HOW TO DO SOME TASKS. 32 

To Dust Furniture 32 

To Dust Pictures 33 

To Dust High Furniture 33 

To Dust Books 34 

To Wash Wood, Plastic, Fiberglas, 

Metal, or Enameled Furniture 34 

To Operate the Heavy Duty Floor Polisher 35 



23 








































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u 


I 




I ' 


rv: aI 


M •»’ y ■-■ « '■ ' • ' ’ • 

■*■■■ ti^'* I ♦' * •■ 

, . ‘ t 1.. *lnt 1 s • * 

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i- ». t - • • I ? 


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PLANNING AND ORGANIZING WORK 


ALL WORK HAS TO BE PLANNED 


Any work that is to be done effectively and with a minimum of time has 
to be planned and organized. Housekeeping is no exception. In the 
good home, the housewife does the planning and organizing with the 
family members. Contributions of the individual members in thinking, 
planning, and carrying out the tasks are respected and each member is 
held to responsibilities commensurate with age and ability. 

In educational^ facilities, the supervisor must acquaint herself with 
the tasks, good methods for accomplishing them, and know what is ex¬ 
pected of each employee. The supervisor plans with the employees 
and together they determine responsibilities and methods, 

AN OUTLINE FOR PLANNING AND ORGANIZING WORK 


1, Set up objectives. 


2, List jobs to be done to reach objectives. 


3, Separate jobs into: 


a. 

Jobs 

to 

do 

daily 

b. 

Jobs 

to 

do 

once a week 

c. 

Jobs 

to 

do 

monthly 

d. 

Jobs 

to 

do 

occasionally or 


seasonally 



4, Schedule one or two weekly jobs 
to be done each day. 



5, Decide on method of doing each job well and the tools needed to 
do that job. 


6, Decide who is responsible for doing each job. 


7, Learn to do each job efficiently in the shortest time possible. 


8. Establish a routine for all work. 


SOME RULES WILL HELP MAKE WORK EASIER 

Certain rules apply to all work. Here are listed some rules that 
apply to housekeeping. Yet they do not apply to housekeeping alone. 
Too, there are many more good housekeeping rules that you will think of 
that are not listed. Think of other ways of making the work easier and 
more pleasant. Always remember safety rules. 


25 











Planning and Organizing Work 


Know the Work You Are To Do 

1. Talk with your supervisor. 

2. Read the position description. 

3. Look around and see what has to 
be done. 

4. Write down things that you know 
you are to do. 

5. Think of other things that you can do that will be helpful. 

6. Be interested. 

Know How To Do the Jobs 

1. Learn how to do the job the best and easiest way. If you 
don't know how, ask your supervisor or another employee to 
show you. 

2. Know the equipment, materials, and supplies to use, where 
they are located, and how to assemble and use them. Know 
how to care for and replace equipment and unused materials 
and supplies after use. 

Schedule All Work 

1. Confer with co-employees in setting up a schedule. Don't try 
to schedule work alone. 

2. Put the schedule on paper. 

Write it down, 

3. Study the schedule and 
know the part you are to 
take. 

4. Set up a definite time for 
all work. If you are not 
on duty, then someone else 
carries on. 

5. Remember in scheduling work that some jobs have to be done: 




26 













Planning and Organizing Work 


a. Daily 

b. Weekly 

c. Monthly 

d. Seasonally 

Plan and Prepare for All Work 

1. Know the time and place, what work is to be done, and how to 
do it. 

2. Think over the work, know the steps to follow, the equipment and 
materials needed, and the approximate time that is required for 
the work. Take time to plan well. 

3. Obtain all equipment, materials, and supplies and report to the 
work area on time. 

Do the Job the Easy Way 

1. Block out work areas. 

2. Do the job step-by-step. For example, if a wall is to be 
cleaned, clean it before you clean the floor. Soil from the 

, wall may get on the floor and this has to be cleaned up. 

3. Do all jobs right every t 


Check Your Own Work 


Look over the job and 
see if it meets your 
approval. Has every¬ 
thing been done well? 

Have you overlooked anything? Are all items replaced properly? 

Clean and Replace Equipment and Materials 

1. Clean equipment and replace in storage area. 

2. Have a certain place for all equipment, materials, and supplies. 
Prevent Unnecessary Work 

1. Daily - take good care of everything. 

2. Teach students and employees whom you supervise good ways of 
caring for everything. 

3. Do the right job the right way every time. 



27 







































Planning and Organizing Work 


Report to Your Supervisor as Needed 

1. Report anything that requires repair, such as burned out bulbs, 
leaky faucets, loose screws, loose door knobs or handles, 
broken furniture, or any equipment that is not operating 
efficiently, and any misuse of equipment. 

2. If you have no other work that is to be done, report to your 
supervisor for assignment. 

SUGGESTED WAYS TO BLOCK OUT WORK AREAS 

Clean area next to doors last. 

When halls may be in use during cleaning, clean only one side at a time. 

Note: Dotted lines denote overlaps of work. 



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PLANNING A UNIT OF WORK 

As an example of planning and 
organizing a unit of work and 
carrying it to completion, the 
following suggested plan is 
presented. This is only one 
idea, yet it may be helpful in 
planning other work. 

Planning to Clean a Living Room 



The employee who is responsible for the tasks surveys the room and 
studies the work to be done, lists jobs, and how to do them. 


28 















































Planning and Organizing Work 


What kind of walls and woodwork? What are the cleaning methods? What 
kind of equipment will be needed? 

What kind of floors or floor coverings? What are the cleaning methods? 
What equipment will be needed? 

Are the windows easy to reach inside and out? How will they be cleaned? 
What equipment will be needed? 

What kind of curtains, draperies, shades? How will they be cleaned? 
Equipment needed? 

What kind of furniture and accessories? What are the cleaning methods? 
What equipment will be needed? 

List all jobs by those to be done daily, weekly, monthly and occasion¬ 
ally or seasonally. 

Are all items of equipment, materials, and supplies needed for all jobs 
on hand? Do some items need to be ordered or requisitioned? 

Who is to do each task? 

Plan teaching of all persons who are to do any jobs. Teach thoroughly 
and in small groups or individually. Take the teaching step-by-step. 

PLANNING CARE 

Daily Care 

1. Air the room. 


2. Empty ash trays. 

3. Pick up loose newspapers, magazines; arrange or dispose of as 
directed. 

4. Pick up loose trash and put in the wastebasket. 

5. Dispose of faded flowers. Empty water from vase or container. 
Wash container. 

6. Replace fresh flowers if in season. 

7. Clean throw rugs. Roll up and put aside. 

8. Dust window sills. 



29 







Planning and Organizing Work 


9. 


10 . 

11 . 

12 . 


13. 


14. 


15. 


16. 

17. 

18. 

19. 

20 . 


Weekly 


1 . 

2 . 

3. 

4. 

5. 

6 . 

7. 

8 . 

9. 

10 . 


Dust baseboards. 

Dust accessories, such as lamps, bric-a-brac, mirrors, pictures. 
Dust furniture and replace small accessories. 

Empty and dust wastebaskets. Put in fresh paper liner. 

Clean floor rug. 

Dust mop and polish floors. 

Replace throw rugs. 

Close windows. 

Arrange draperies and curtains. 

Turn off lights. 

Wipe off and store cleaning equipment in proper place. 

Report to supervisor any repairs needed. Also report any 
misuse of building or equipment. 

- Other than Daily Care 

Dust draperies. 

Open draperies. 

Dust Venetian blinds. 

Clean transoms, window frames, and window sills. 

Clean radiators or heat convectors. 

Dust pictures, mirrors, and frames. 

Wash windows (inside) if needed. This may be a monthly job. 

Wash mirrors, picture glass, all glass. 

Dust woodwork, such as door frames. Remove fingerprints from 
door facings. 

Move upholstered furniture out on floor. Clean furniture. 



30 




















Planning and Organizing Work 


11. Move wood furniture. Dust all surfaces. Remove all spots. 

12. While furniture is out of place, vacuum and/or polish floor 
where furniture was (and will be) located. If rug is on 
floor, vacuum. 

13. Replace furniture. 

14. Clean remaining floor. Polish floor. 

15. Clean waste basket. Reline with paper. 

Monthly - Other than Daily and Weekly Care 

1 . 

2 . 

3. 

4. 

5. 

6 . 

7. 

Occasional or Seasonal Care 


1. 

Brush ceiling. 



2. 

Wash walls if needed or 

have repainted if 

needed. 

3. 

Clean light fixtures. 



4. 

Wash windows inside and 

out. 


5. 

Wash washable shades as 

needed. 


6. 

Wash Venetian blinds and 

replace cords as 

needed, 

7. 

Draperies and curtains - 
Otherwise, dust. 

wash or have dry 

cleaned if needed 

8. 

Clean underside of rug. 
polished overall.) 

(Do this when floor is waxed and 


Brush screens. 

Brush walls. 

Clean light fixtures. 

Clean window sills and frames. 

Wash windows. 

Wash woodwork, such as doors and baseboards if needed. 
Otherwise, dust. 

Wax and polish floors if needed. 



31 

























































Planning and Organizing Work 


9. Wax and polish floors. 

10. Polish metal ornaments, such as brass and copper bowls, 
andirons, etc. 

11. Request painting and repairs as needed. 

12. Arrange for commercial cleaning of draperies, rugs, and 
upholstered furniture as needed. 

EXAMPLES OF HOW TO DO SOME TASKS 


Any work that is worth doing should be done right. Take time to learn 
how to do any job for which you are responsible. After you know how 
to do the work and use the equipment it will be easy for you to teach 
another employee or a student. 

Here are some examples of how to do some easy tasks, such as dusting 
and cleaning furniture. You can learn how to do these jobs alone. 

Learning to use the heavy duty floor polisher is not an easy task . 
Don't try to learn how to use the machine alone. Ask someone who 
knows to teach you. 

To Dust Furniture Such as Tables , Desks , and Chairs 

1. Dust the tops first, then if any dust falls you will pick it up 
as you dust the legs. 

2. Remove small articles from the surface to be cleaned. 

3. Fold the dust cloth in half, then fold it again. Fold the 
cloth until it is about the size of your hand, 

4. Dry dust lightly books and papers that cannot be moved from the 
table or desk. Then move them slightly to one side. 

5. Lay the folded dust cloth flat on the surface to be dusted. 
Place the palm of your hand on the dust cloth. 

6. Move the dust cloth firmly across the surface in line with the 
grain of the wood or material. If the surface is not wood, it 
is still a good practice to move the duster in a straight line. 

7. When you come to the edge of a table or desk, gather the dust 
into the cloth instead of letting it fall to the floor. 


32 











Planning and Organizing Work 


8. Move the papers and books again slightly to one side and wipe 
up the dust around them. Replace all items. 

9. Curve the dust cloth with your fingers and hand around the legs 
or slats. Move your hand with the dust cloth back and forth the 
full length of whatever you are dusting. Be sure to dust right 
up to the place where the legs and/or back joins the seat or 
top. 

10, Be sure to fold and refold the dust cloth. Don't shake the dust 
into the air. If the cloth gets full of dust return it for 
washing and get a clean cloth. 

To Dust Pictures 

1. Hold the picture frame firmly in place with one hand. First, 
dust the top of the frame by moving the dust cloth across the 
top. 

2. Dust one side of the frame by moving the cloth from top to 
bottom. Dust the other side of the frame the same way. 

3. Then refold the cloth and dust the picture glass by starting 
at the top and going across in wide even strokes. 

4. Dust the lower part of the frame last. This will help to pick 
up any dust that may have fallen from the top, front, or sides. 

5. If the picture has no glass, dust very lightly and be sure the 
cloth is clean. 

6. Don't try to dust the back of the picture every day. This is 
a job for general cleaning. 

To Dust High Furniture 

1. Use the yarn duster to reach the high places not easily reached 
with the dust cloth. Then put the yarn duster aside and use 
the dust cloth. 

2. Begin as high as you can easily reach with the dust cloth and 
dust one side from the top down. Don't try to move heavy 
furniture. This is a job for general cleaning for more than 
one person. If the lockers or cabinets are against the wall, 
dust only the back edge that you can easily reach. Go over both 
sides and front. Be sure you get the dust from the hinges. 


33 







Planning and Organizing Work 


3. Open doors and dust the edges and inside. Be sure to close the 

doors. » 

4, Open drawers and dust the top and sides. Be sure to close the 
drawers. 


5. Remember to fold and refold your dust 
when needed. 

To Dust Books 

1. The use of a vacuum cleaner makes the 
work easy. Run the soft brush 
attachment gently over the edges and 
cover of each book as you take it 
from the shelf. 


cloth. Get a clean cloth 



2. If you use a dust cloth, have it 

clean and dry. Move the dust cloth 

over the edges and cover of each book as you take it from the 
shelf. 


3. Dust each book separately and lay the books flat in a stack 
until the shelf is emptied. Wipe the shelf with a clean damp 
cloth. Be sure the shelf is dry before replacing the books. 

4. When you do regular dusting of the room, dust the backs and tops 
of books as they stand on the shelves. 


To Wash Wood , Plastic , Fiberglas , Metal , or Enameled Furniture 

This method does not apply to fabric upholstered furniture. Know that 
the furniture is washable. When furniture shows soil that cannot be 
removed by dusting, a light quick wash will remove the soil. On wood 
furniture, always follow the washing by waxing and polishing. 

1. Have two pans or pails of warm water. Don't have the pans more 
than \ full; this will help prevent spilling the water. 

2. Have ready three clean soft cloths. 

3. In one pan, put a few drops of mild 
detergent. Don't make a suds. Put 
one cloth in this pan. 

4. Keep the other pan of water for rinsing, 
pan. 



34 



































Planning and Organizing Work 


5. Take the cloth from the pan of detergent water. Hold the cloth 

over the pan and wring it as dry as possible. (No drips - see 

how hard you can wring it using both hands.) 

6. Wash a small area of the furniture following the grain. (Remem¬ 
ber how you dust.) Be sure to get all the dirt and fingerprints. 

7. Put this cloth back in the detergent water, 

8. Wring the cloth from the clear water. Wring hard. 

9. Wipe the washed area with the clear water cloth. This is called 
"rinsing.” 

10. Put the wet cloth back in the clear water pan. 

11. Take the third cloth - the dry cloth - and rub the washed and 
rinsed section until it shines. Put a finger on the clean 
polished surface; if the print shows - polish again with dry 
cloth. 

12. Continue until the piece is cleaned thoroughly. 

13. Remember the legs, grooves, and slats are to be cleaned the same 
way. 

As you learn to work faster, you will be able 
to use both hands and make work go faster. 

Example: The first cloth in one hand, followed 

by the second cloth in the other hand. 

To Operate the Heavy Duty Floor Polisher 

This piece of equipment must be grounded. Do Not remove the ground 
wire from the cord . 

The heavy duty floor polisher is used in buffing floors in fairly large 
areas. This machine is tricky. It may jump away from you and damage 
furniture or knock a hole in the wall. 

Don't try to learn how to use the machine alone. Ask someone who knows 
to teach you how to use the polisher. 

Know the machine . Before using the machine, the operator is trained in 
its operation, use, and care. The following is a suggested guide for 
use in training. 



35 










Planning and Organizing Work 


1, Move the machine from the storage to a 6are floor location where 
there is ample space to work, DO NOT PLUG CABLE INTO OUTLET 
UNTIL THE OPERATOR HAS SUCCESSFULLY HANDLED ALL STEPS THROUGH 5. 
Leave the cable wound on the cable hooks until step 6 is mastered. 

2, Teach all parts of the machine such as handle, right and left 
handlebars, cable, wall plug, switch, gear box, hub or head over 
which the brush slips, lugs, wheels, lubricating spots if any, 
the brush and its parts. 

3. Teach the proper method for attaching a brush. (At this time 
teach only the use of the polishing brush. The use of other 
brushes may be taught later.) CAUTION: Always attach brush 
before turning on motor; otherwise, there is always a danger of 

stripping gears . Lower the machine so that it stands on its 
wheels. With the machine still standing on its wheels, tilt the 
handle and this will raise the machine off the floor. Face to¬ 
ward the machine, take the brush in both hands and slip it firmly 
over the hub or head. Push the brush up as far as it will go 
and give a quick turn to the left; this will lock the lugs of the 
machine and the brush lugs. CAUTION: Don't ever run the head of 
the machine over a brush to catch it on position. To do so may 

seriously damage the brush and the machine . 

4. Teach the proper way to guide the machine. Teach that by 
raising or lowering the handle slightly - not more than an inch - 
the machine may be moved over the floor the way one wants it to 
go. Place both hands on the handlebars and hold the handle so 
the brush rests flat on the floor . Keep a firm hold on the 
handle but do not use force as this may prevent the brush from 
resting flat on the floor and the machine will tend to move away. 
Always keep handle directly in front of you. This is necessary 
for easy control of the machine. 

To move forward, press downward on the left handlebar and pull 
upward on the right. 

To move backward, reverse the forward procedure; press downward 
on the right handlebar and pull upward on the left. 

To move to the right, raise the handle. 

To move left, lower the handle. 

CAUTION: Don't bear down on the machine because it will do a 
proper job under its own weight. Do not allow the polisher to 
stand still in one spot more than a second or two when it is 
operating as this may remove the wax. 


36 










Planning and Organizing Work 


5. Teach the proper handling of the cable. Remove only a comfort¬ 
able working length of cord from the cable hooks. When working, 
carry a loop of the cable in the hand to prevent a sudden motion 
of the machine from jerking the cable and breaking a wire. 

6. Go back over all steps one through four. 

7. Before connecting cable to electrical outlet, MAKE SURE THAT 
SWITCH IS IN ’’OFF” POSITION. 

8. Connect the cable cord to outlet and have the learner spend 
some time in becoming familiar with the machine and learning to 
guide it over the floor before attempting to do any real work. 
Take care not to hit the furniture or the walls. 


9. 


Don't expect all learning to take place in 


one training. 


Teach care and storage of machine and brushes 

1. Detach cord from outlet. Take plug firmly in hand - do not 
detach by jerking or pulling cable. 

2. Wipe cable with a damp cloth to remove wax or other foreign 
matter. Inspect cable for broken spots or damage. (If damage 
is found, report to supervisor.) 

3. Wrap cable around the cable hooks in the form of a figure 8. 
This prevents kinks from forming in the cord. 

4. Wipe the rubber hand grips with a damp cloth. If wear is 
apparent, report it to your supervisor. 

5. Wipe the polisher, top, shell, and motor case clean with a 
dust cloth after every use to prevent dust from being shaken 
onto the floor. NEVER PUT POLISHER IN WATER. 


6. Return machine to the assigned storage space. Carry machine 
down steps. DO NOT BUMP IT. 

7. If the brush is left on the machine, store the machine so the 
weight is off the brush. Never leave the machine standing on 
the brush; the weight will spread the bristles and make for 
uneven wear. The better practice is to remove the brush and hang 
it or place on a shelf, with the bristles up. 


37 



Planning and Organizing Work 


8o Wash the brushes in warm water and detergent when they become 
soiled and wax builds up on them. Soak the brushes if neces¬ 
sary, rinse, and shake excess water from them. Dry the brushes 
naturally and with the bristles up. 



38 









CHAPTER 3 


STORAGE AND PEST CONTROL 

Page 


STORAGE.. 0 . . . . o . . 41 

GENERAL RULES FOR STORAGE. 41 

FOOD STORAGE. 43 

Guide for Dry Food Storage 43 

Guide for Refrigerator Storage 44 

Guide for Freezer Storage 46 

Length of Frozen Food Storage Chart 47 

PEST CONTROL. 49 



39 










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STORAGE AND PEST CONTROL 


STORAGE 


Any storage should be classified as specific to a particular use. This 
means that any storage area is designated for a particular use and no 
deviations are made; to use the time-worn but apt phrase, "A place for 
everything and everything in its place." No storage plan is good if it 
is followed now and then; it is only good if it is followed all the time. 

The problems of storage generally stem from: (1) failure to utilize the 
available space to the best advantage, (2) actual lack of storage space. 
The space may be crowded and we may be woefully short of storage accom¬ 
modations, but to fail to have a plan for the placement of all items 
will only increase the problem. The smaller the space, the more im¬ 
portant it is to have a certain place for every item. 


GENERAL RULES FOR STORAGE 


1. Keep all storage areas tidy, neat, and free of 
irrelevant items. 


2. Store like items together. Example: Cleaning 
supplies by kinds. 

3. Store the same sizes of items together. 

Example: Single sheets with single sheets. 


Rule 



4. 


5. 


6 . 


7. 

8 . 


Store items in a location convenient to where they will be used. 
Example: Items to be used at bakers’ table, stored in or near 

bakers' table. 

Store attachments for any piece of equipment near the location of the 
equipment. Example: Mixer attachments near mixer. 

In planning storage, convenience and availability are of first im¬ 
portance but the storage may also be attractive. Example: In 
storing linens, have the folded edge to the front. 

Some supplies need to be stored where they may be locked for the 
safety of the students. Example: Medications and drugs. 

Store new items to the back and older stores to the front, so that 
the older items will be used first. Example: Canned food products. 



It is usually best to store heavy or large items on lower shelves 
and lighter items above, but frequency of use must be considered. 


41 


















Storage and Pest Control 


10. The storage in drawers can be improved by using movable dividers 
that keep equipment in a definite place. Example: Dividers in 
drawers to keep knives, forks, and spoons separated. 

11. Items that need to be stored for some time should be clean before 
storing and protected from dust and insects. Example: Band 
uniforms should be cleaned and mothproofed before storing. 

12. Storage closets need to be organized so that all supplies and equip 
ment are easy to find. These areas should be given good general 
care, be well lighted, and present no safety hazards. 



42 
























Storage and Pest Control 


FOOD STORAGE 


Foods are generally classified as perishables and non-perishables. 
Remember, however, that no food is really non-perishable. 


Perishables 


Non-Perishables 


Frozen Foods 

Fresh Fruits 

Vegetables 

Meat 

Poultry 

Cheese 


Butter 

Eggs 

Dried Fruits 

Fish 

Milk 

Table Condiments 


Cereals 

Dry Condiments 
Canned Goods 


Storage of food is generally classified as dry and refrigerated 


Dry 

Containers 

Metal 

Boxes 

Bags 

Storeroom shelves 


Guide for Dry Food Storage 



Refrigerated 

Refrigerator 

Freezer 


1 s'V -l-ourl 
0+ S.'OOa.m.i 


Dry storage rooms are kept dry, well-ventilated, and maintained at a 
uniform temperature of 60° F. to 70° F, Windows are screened and floors 
and walls, rat-proof. 


Provisions are placed on shelves or stacked on platforms raised at least 
8" to 12" from the floor. Portable shelving is the most satisfactory. 
Stores are not placed directly against the wall. At least a two-inch 
leeway should be allowed. 

Arrange stocks to facilitate handling for getting daily supplies, for 
taking inventory, etc. Place goods of the same kind together, such as 
canned fruits, vegetables, and cereals, and by particular kind such as 
pears, peaches, etc. Store items neatly on shelves with labels facing 
front. As goods come in, move older supplies toward the front; the 
newer supplies to the back. Use the oldest supply first. Arrange all 
for necessary air movement. Canned goods should be inspected frequently 
for swells or leaks. Discard these immediately. Never use any food 


43 














Storage and Pest Control 


item which has the least indication of spoilage . Evaporated milk is 
placed in the coolest part of the storeroom, but should not be allowed 
to freeze. Invert the cans at least every three months. 

Foods packed in glass are kept in a dark place or in closed cartons. 
Light tends to injure the flavor and color of these foods. 


Cereals, cereal products, and sugar are kept in metal cans such as 
galvanized or stainless steel bins that are mounted on rollers and have 
tight-fitting lids. Cans should be clearly labeled as to contents. 
Inspect food items frequently for insects. Always clean and dry cans 
thoroughly before refilling. 

Guide for Refrigerator Storage 

Maintain temperatures at from 
30° F, Check thermometer to 
see that a constant temperature 
is maintained. Report temperature 
changes to supervisor. 

Avoid overloading and overcrowding. 

foods away from walls and off floors to allow free circulation of air. 
Do not cover shelves with paper; it prevents free circulation of air. 


h 


ov^s 


mq 


pempemturc^ 


Leave space between foods. Keep 


Limit opening of doors to a minimum. Don't let doors stand open - close 
doors immediately after opening. See that doors are closed tightly when 
not in use. 


Keep all foods covered. Remove soiled 
coverings and replace with clean ones. 
Keep kinds of foods together. Keep 
oldest foods moved to the front; place 
new supplies behind old. Use old foods 
first. 



Cool cooked or leftover foods quickly. Refrigerate immediately. Keep 
refrigerated until ready to serve. Serve promptly or within 24 hours. 
If not served within 24 hours, discard. 

Cream fillings and meat fillings are used the same day as prepared. 
Bacteria multiply rapidly in these foods. 


Discard any questionable food immediately. 


44 
















Storage and Pest Control 


1. Refrigeration of dairy products : 

Store dairy products and eggs on lower 
shelves; odors affect the flavor. 

Keep milk and cream covered tightly at 
all times. 

Place egg crates in cross-stack when¬ 
ever possible to allow for ventilation. 



Keep butter wrapped tightly. Exposure to light and air causes 
rancidity. 


Keep cheese wrapped to prevent drying. 

2. Refrigeration of meat and poultry ; 

Store meat, meat products, and poultry in coldest part of the refrig¬ 
erator. When hanging meat, hang each piece on a separate hook so 
that it does not touch another piece of meat or the walls of the 
refrigerator. Ground meat, trimmings, liver, heart, and fish do 
not keep well under refrigeration and should be used within one or 
two days. 

Fresh, unfrozen poultry has 
soon as possible. 

3. Refrigeration of fruits and 

Cross-stack crates of fruit 
vegetables whenever possible 
for good air circulation. 

Place crates in accessible 
position so that they may be 
used in rotation of delivery 
and ripeness. 

Sort and separate fruits frequently during storage and remove any 
decaying pieces. 

Sweet potatoes, white potatoes, winter squash, and dry onions do 
not need refrigeration if a moderately dry, well-ventilated room 
of temperatures from 40° F. to 60° F. is available for this purpose. 


very limited keeping qualities. Use as 


vegetables : 


and 





45 









Storage and Pest Control 


Guide for Freezer Storage 

Freezer storage is maintained at minus 
10° F. Check thermometer to see that a 
constant temperature is maintained. Re¬ 
port temperature changes to supervisor. 

Place frozen food in freezer immediately 
upon receipt. Undue thawing may ruin the 
food. Have all food wrapped and sealed. 

Lable all packages as to kind of food 
and weight. As new foods come in, move 
all stock forward. Use old stock first. 

For fast freezing , place packages flat 
in single layers on shelves and, if room 
is available, against the sidewalls. Allow air circulation between 
packages. After packages are solidly frozen, they may be placed any¬ 
where in the freezer for greatest convenience. 

Keep foods frozen until used. Once food has thawed completely, it should 
not be refrozen. In an emergency where food has only started to thaw, 
it may be refrozen; however, these foods may lose their quality and 
flavor. Use them as soon as possible. 

Keep freezer door tightly closed. Open only as necessary. Air causes 
the condensing unit to run unnecessarily. Frost is formed by air and 
moisture entering when freezer is opened. Periodic scraping of frost 
will reduce number of times complete defrosting is needed. Check the 
gasket seal. If the door does not seal properly, notify your supervisor. 

Contrary to the belief of many, frozen foods do not keep indefinitely. 
Although freezing greatly slows bacterial and enzymatic activity in foods 
this action nevertheless continues, and long storage will eventually 
cause loss of flavor and nutritive values. The following chart gives 
general limits for many types of frozen foods when stored at 0° F. 



46 









Storage and Pest Control 


Length of Frozen Food 


Storage Chart 


1 


PRODUCT 

RECOMMENDED 

LENGTH 

OF STORAGE 

AT 0° F. 

PRODUCT 

RECOMMENDED 

LENGTH 

OF STORAGE 

AT 0° F. 

Beef 

1-12 mos. 

Pastry Shells 

2 mos. 

Fresh Pork 

3- 6 mos. 

Cookies - unbaked 
baked 

9 mos. 

9 mos. 

Lamb and Veal 

6- 9 mos. 

Yeast Breads and 

Rolls - Baked 

3 mos. 

Sausage and Ground 
Meat 

1- 3 mos. 

Bakery Bread 

(In original wrap) 

2 weeks 

Poultry 

6-12 mos. 

Biscuits and Muffins 

3 mos. 

Fish 

2- 3 mos. 

Brown-n-serve rolls 

2-3 mos. 

Butter 

6 mos. 

Sandwiches 

2 weeks 

Ice Cream 

1- 2 mos. 

Prepared main dishes 

3-4 mos. 

Cakes - frosted 

unfrosted 

1- 2 mos. 

2- 3 mos. 

Meat pies, meat loaf 
and meat balls 

4-6 mos. 

Fruit Cakes 

1 year 

Soups 

4 mos. 

Pies 

2 mos. 

Stews 

4 mos. 


1. Reproduced by permission of The Dow Chemical Company, Midland, 
Michigan. From Consumer Education Booklet, "Use Your Freezer 
Every Day." 


47 






















Storage and Pest Control 


PEST CONTROL 





Wall -for me 
I'm leovinq 
loo. 






48 











Storage and Pest Control 


PEST CONTROL 

For infestation of household pests of any kind, call on Public Health 
or the local sanitarian. These people have the equipment, material, 
and supplies for extermination, and the knowledge of how to use the 
insecticides and chemicals. The services of Public Health or of a 
professional exterminator may be engaged on a monthly basis. 


Caution 


MANY INSECTICIDES ARE HIGHLY TOXIC TO HUMANS, AND CERTAIN OTHER INSECTI¬ 
CIDES CONTAIN FLAMMABLE SOLVENTS. ALL INSECTICIDES MUST BE USED WITH 
CARE. 

Suggestions 

1. Cleanliness is the best defense against household pests. 

2. Keep the kitchen clean and all food put away in the refrigerators 
or in proper containers. 

3. Dispose of garbage so that it cannot become a breeding place for 
flies and attract rats and mice. 

4. Keep all accumulation out of cracks and crevices to prevent 
breeding places for pests. 

5. Don't store food in lockers, dressers, and/or other drawers. 

This practice invites pests to come in for a feast. 

6. Request Plant Management to caulk all cracks and crevices in the 
building, all open spaces around pipes, and to remove and replace 
any decayed or rotting wood. 



49 
































CHAPTER 4 


MAKING THE HOME ATTRACTIVE 


Page 

HOMES SHOULD BE ATTRACTIVE. 53 

FURNITURE AND ACCESSORIES. 54 

COLOR CAN WORK MAGIC IN DECORATION. 54 

General Guides for Wall and Ceiling Colors 54 

General Guides for Selecting Furnishing Colors 55 

PLAN BEFORE YOU PURCHASE. 56 

SOME FURNITURE SIZES. 64 

CHOOSE AND HANG PICTURES WITH CARE. 67 



51 






























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4 










MAKING THE HOME ATTRACTIVE 


HOMES SHOULD BE ATTRACTIVE 


Within money limitations, providing any room that children use with 
cheerful, colorful, and comfortable furnishings means that one big step 
has been taken toward helping them to adjust to the surroundings. Such 
a room invites ease, relaxation, satisfaction, and companionship. 

If the overall effect of furniture and accessories is not attractive, 
consider with the students ways of making it attractive. The results 
will only be made more unattractive by neglect. Sometimes a good clean¬ 
ing, some repair, rearrangement, and the addition of a few colorful and 
carefully chosen accessories will add tremendously to the attractiveness 
of the surroundings and the expenditure of money may be small. Too, it 
is well to look around and see what can go as well as stay. For example, 
an old weatherbeaten picture or a vase of faded artificial flowers may 
have been attractive at one time, but may be an eyesore now. An item 
of furniture that can't be used because it is unsafe should be repaired 
and refinished or discarded. 


||f The building with the exception of some paint and repairs probably can't 
be changed; however, a survey of areas as to use has, in instances, 

^ proved worthwhile and not only added to the attractiveness, but improved 
^ the use of the space. For example, in one large dormitory, an upstairs 

9 lobby that had previously been used for traffic was outfitted with some 
. furniture on hand and thus space was provided for several social group¬ 
ie ings as well as leaving ample traffic lanes. 

a- Given the opportunity, the students will delight in helping to make the 
home attractive. In one instance, when pictures were to be selected 
for a large dormitory, the students asked to look over the book of 
samples and choose those they preferred. It is interesting to note that 
while the staff had tentatively decided on certain selections that the 
students, with few exceptions, chose other pictures. 

Students can, with some inspiration and materials, make many beautiful 
" and interesting accessories that add charm to the surroundings, give 
pleasure in the making, a sense of belonging, and increased companion¬ 
ship in improving one's place of living by adding their own personal 
touches to the home. 

At times, with a good look at what we have and liberal amount of 
imagination for rearrangement with comfort and attractiveness in mind, 
we can accomplish a lot. A good chair, as an example, may be a misfit 
in one location, but may fit well into the decor of another room. 

Where people work and plan together, exchanges of certain pieces of 
furniture in order to complete a set or grouping should present no 
problem. As money is available some new furnishings may be added. 


53 





Making the Home Attractive 


FURNITURE AND ACCESSORIES 

Furniture includes all of the necessary pieces of equipment such as 
chairs and other seating, beds, tables, lockers, movable cabinets, 
and the like. Furniture is chosen both for beauty and usefulness. 

First of all it must meet the comfort and convenience of the users. 

It should be strong, durable, properly constructed and finished, and 
suitable to the purpose. Secondly, furniture should be attractive; 
thus the purchase of furniture deserves careful study and selection. 

It is a rare occasion when one can purchase all new and attractive 
items, yet the opportunity to replace or buy one piece of furniture 
calls for skill and study of what is the most functional and attractive 
that can be found for the money. 

Accessories are the things that add interest, personality, and con¬ 
venience to a room. Among other accessories there are mirrors, figu¬ 
rines, wall hangings, candlesticks, lamps, carvings, flowers, mats, and 
other items. Accessories are chosen for two reasons: (1) to please 
the eye, such as pictures, a bowl of flowers, plants, (2) serve a use¬ 
ful purpose, such as clocks, certain mirrors, ash trays, lamps, or a 
candy bowl. 

All accessories are chosen to enhance a room and a few, large enough 
to be easily seen, and colorful and attractive, add more charm and 
distinction than a lot of small unrelated knick-knacks. 

COLOR CAN WORK MAGIC IN DECORATION 


A little knowledge of color will help us to select furnishings and 
accessories that are pleasing. There are thousands of colors that are 
taken from the basic red, blue, and yellow. But there are just two 
groups of colors: warm and cool . Warm colors contain a predominance 
of red or yellow. Warm colors are stimulating and objects in these 
colors appear to be larger than they are. Cool colors are white, green, 
and blue. Cool colors are calm and restful. Objects in these colors 
appear to be farther away than they actually are. Green or violet 
objects can be made to look warm or cool, according to the color that 
they are near. 

General Guides for Wall and Ceiling Colors 
To make a room appear larger : 

1. Use light colors on walls. 

2. Use same color scheme for two adjoining rooms. 


54 













Making the Home Attractive 


3. Match woodwork, if painted, with wall or wallpaper back¬ 
ground. This makes the woodwork less conspicuous, 

NOTE: 

Effective use of mirrors can widen or lengthen, and increase 
the apparent size of a room. 

To make a room appear smaller ; 

Use dark tones or bright colors on walls. 

To shorten rooms or improve a square room ; 

1, Paint side walls with lighter, and end walls with darker or 
warmer colors; or use patterned wallpaper on end walls. 

2. Generally, the wall treated in the contrasting manner should 
not be one which is broken up with doors, windows, etc. 


Ceilings ; 


1. Light colors will "raise" ceilings. 


2. Patterns and deep colors are 
will "lower" the ceilings. 

Sunlight ; 

L. If much sunlight, use more 
cool colors. 

2, If little sunlight, use 
warm colors. 

3. If room is occupied mostly 
in the evening, use more 
intense colors than nor¬ 
mally. 


"heavier" than pale colors and 



General Guides for Selecting Furnishings Colors 

1. Use one color as the main or dominant color. Different hues or 
shades of the same color may be used. Use other colors to 
"spark" or accent the dominant color, 

2. Use no more than one main pattern in the room: in the rug, the 
draperies, or the upholstery. Various textures may be used. 


55 




















Making the Home Attractive 


3. Match the two or three colors found in the pattern. Use these 
colors for decorating and furnishing the rest of the room. 

4. Using some of the warm and cool colors will lessen the danger of 
tiring of the room. This is called a contrasting color scheme. 

5. The use of different shades of one color, called a monochromatic 
scheme, may be very attractive if accents in contrasting colors 
are used. 

6. Different textures, though of the same color, give pleasing 
results especially when used in a large room. Texture means 
the way the fabric threads are woven. Merely by choosing some 
pieces of furniture of a different weave the overall effect 
will be more pleasing than by using only one weave. 

7. Patterned and plain surfaces make a pleasing contrast. For 
example, a chair in a patterned upholstery appears to good 
advantage when located near a divan of a plain pattern. 

PLAN BEFORE YOU PURCHASE 


Who Will Use the Room? 

Determine the approximate age groups and the sexes of the students who 
are to use the room. 

A room that is used by all boys or all girls may be planned quite 
differently from a room that is used by both girls and boys. Girls 
may like chintzes or floral patterns; boys may prefer the tweeds, 
leathers, and masculine patterns. In colors, for example, boys may 
choose turquoise and cocoa; girls may prefer pink and gray. 

Small children need small scaled, readily portable furniture. Furnitui 
scaled to adult use may well be chosen for older students. 

What Is the Purpose of the Room? 

In a television room, for example, readily portable fiberglas chairs 
such as used in classrooms, ample floor pillows with colorful covers, 
along with some other pieces of furnitute, may prove more useful and 
less expensive than heavy divans and chairs. 


56 











Making the Home Attractive 


What Furniture Is on Hand To Be Used ? 

Rarely do we have an opportunity to purchase all new furniture for any 
room. Know the furniture to be re-used, its size, color, and condition. 
It may have to be refinished or reupholstered but wait on that until 
your complete plan has been made. However, do set money aside for 
this. 

How Much Money Can You Spend? 

Knowing the approximate amount of 
available funds will be a determining 
factor. Perhaps you want all new 
furniture for a living room; there 

may be money available for this.. Or you may have to settle for only 
a new chair, a divan, or perhaps a rug. 

What Is the Size of the Room? 


To be sure of the size of the room, ask someone to help you; get a 
pencil, some paper, and a rigid measure such as a steel tape or a yard¬ 
stick. (A plastic or cloth tape is too flexible to give an accurate 
measurement. Even a few inches off may make a failure of the plan.) 

Measure the room by starting at one corner. Take the dimensions of all 
architectural features such as width of doors and windows including the 
frame, and radiators or heat convectors. 

Measure all walls and draw the entire room to scale showing all 
dimensions. Using graph paper is helpful, V' squared paper is easy to 
work with. Allow V’ for every foot. Be sure to show all doors, windows, 
etc. on the plan. Show electrical outlets. 

What Is the Size of the Furniture? 


Find out the size of each piece of furniture you have on hand and each 
piece you plan to buy. Measure the furniture you have for width, depth, 
and height. See the catalog specifications or the salesman about the 
sizes of furniture you plan to purchase. Don't guess on furniture 
measurements. For example, all card tables are not 30" x 30" or 
34" X 34". 

Next, using the same scale you used for the room measurements, draw and 
cut out heavy paper, cardboard, or colored paper forms (templates) 
representing the various pieces of equipment. Write the name of the 
piece of equipment on the template. 



57 





















Making the Home Attractive 

Try Out Furniture Arrangements 

Arrange, re-arrange, and shift 
the paper patterns around until 
the most satisfactory arrange¬ 
ment possible has been reached. 
Remember to keep traffic lanes 
clear and all electrical outlets 
doors, etc.; keep high furniture 



ilable for use, make allowances for 
y from windows. 


As an example of arrangement, place dormitory living room furniture 
in comfortable groupings. A small room will take only two or three 
groups; a larger room may well accommodate more. Arrange heavy or 
large-looking objects so they aren't all on one side of a room. 
Distribute groupings so that they are easy to walk around or to join. 
Allow ample lanes. For safety's sake, don't overcrowd the room. 


58 








L 


Making the Home Attractive 





Room size 32' x 61' 
Scale 1/8" I 1' 0" 


o 

?oarid ToUc 
vvi+h Chairs 

□ 

Cofl^ee 

Table 

□ 

Ches+ 

o 

k’adio orT.V. 

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End 

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Seb+ee 


ra 

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Se,lb€,& 


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Ea&ij 

Chair 



Sunk £!>e4 


59 




























































































Making the Home Attractive 



Crescent 
96" X 36" 


SOFAS 


2 Seat 
50" X 33" 


3 Seat 
72" X 36" 


3 Seat 
84" X 36" 


Pieces 
29" X 33" 


Sofa Bed 
79" X 33" 


Sectional 
45" X 33" 


Large Sofa 
96" X 33" 


Sofa 

' 52" X 33" 


60 












































































































































































































































Making the Home Attractive 


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rVlATQTT T nirMPT? 































































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57” X 30" 






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D” X 30" 





72" X 30" 




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BOOKCASE , 






SECRETARY 






PIANO 






































n 






(Spinet) 
57" X 24" 






48" X 18" 





36" X 24" 




























































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■ 






























































Pi£ 

mo Grand! 






















60" X 68" 




















































































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Making the Home Attractive 



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Making the Home Attractive 













U 

U 


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36" X 33" 





29" X 33" 






30" X 30 

M 





















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Or 

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30" X 3( 

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26" X 27" 






20" X 27" 



















































































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18" 



























X 18" 







t\.L U1 

24" X 22" 






DL 

18" X 18" 























































































































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biae 

18" X 18" 
























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L_ 

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63 
























































































































































































Making the Home Attractive 


SOME FURNITURE SIZES 


Furniture sizes vary. The sample sizes given here are in general use. 
It is well to check the sizes of all furniture you plan to use. 


Chairs 


Sofas 


Easy - 

35" 

X 

29" 

Large 

- 

96" 

X 

33" 

Club - 

29" 

X 

33" 

Crescent - 

96" 

X 

36" 


31" 

X 

33" 

3-seat 

- 

84" 

XX 

36" 


36" 

X 

33" 



74" 

X 

34" 

Oval - 

30" 

X 

30" 

2-seat 

(or 

50" 

X 

33" 

Occasional 

= 20" 

X 

27" 

love seat) 

50" 

X 

32" 


27" 

X 

29" 

Corner 

- 

79" 

X 

79" 

Wing - 

30" 

X 

30" 

Sectional Pieces- 

45" 

X 

33" 

Bedroom - 

26" 

X 

26" 



52" 

X 

33" 

Desk “ 

18" 

X 

18" 



29" 

X 

33" 

Bridge - 

18" 

X 

18" 

Chaise 

Lounge - 

57" 

X 

30" 

Side - 

18" 

X 

18" 



72" 

X 

30" 

Arm - 

24" 

X 

22" 







Tables 


Night - 

24" 

X 

16 

- 

16" 

X 

16' 

Wedge 

- 28" 

X 

28' 

Corner • 

- 24" 

X 

24 

Coffee • 

- 36" 

X 

36' 


(Many sizes) 


Dressers (Single) 


Library ■ 

- 66" 

X 

24 

Bridge - 

29" 

X 

29 


30" 

X 

30' 


32" 

X 

32' 


34" 

X 

34' 

Drum 

36" 

Diam 


48" 

Diam 


Cabinets and 


Round - 

Many ; 

Sizes 

Cocktail 

- 48" 

X 

18" 


36" 

X 

26" 


34" 

X 

27" 


32" 

X 

60" 

Side - 

18" 

X 

18" 

End - 

30" 

X 

20" 


30" 

X 

27" 


36" 

X 

18" 


3” X 2' X 0" 
48" X 22" 

Dresser ( Double) 


China Closet 

- 46" 

X 

24" 

Side board - 

66" 

X 

24" 

Secretary - 

36" 

X 

24" 


66" X 22" 

72" X 22" 


Chest of Drawers 

2' 4" X 1‘ 6" 
3'4" X 1' 9" 


64 















Making the Home Attractive 


Radio 

Console - 35" x 20" 

Table - 30" x 18" 

T.V . 

Console - 28" x 26" 

Piano 

Grand 

Length 5' 6" to 9' 0" 
Minature 

Length 4' 8" to 5' 0" 


65 






Making the Home Attractive 



Using squared graph paper V' square equaling 
I'-O" is helpful in planning a 
room arrangement. 


66 
















































































'lafirir 


Making the Home Attractive 


‘ CHOOSE AND HANG PICTURES WITH CARE 


|j Color 

I 

I Color is the first thing noticed about a picture. When color in the 
picture incorporates the colors of the room, so much the better. Pic¬ 
tures can repeat colors in upholstery, draperies, walls, etc. Some- 
times, a painting is used to set the scheme for an entire room. How- 
ever, this is not to be taken literally and pictures are often used as 
■ an accent color and may be the means of introducing interest by contrast. 

^ Pictures may key or carry out a color scheme. When having pictures 
framed, remember that mattes can be tinted or covered with fabric to 
blend or contrast with the color scheme. 


Generally speaking, bold, warm colors brighten gloomy rooms and have 
the power to make a large room appear cozy. Cool shades of blue and 
green help to make a room appear larger. 

Subject Selection 

Pictures are chosen with the people in mind who are to occupy or use 
the room. For example, in selecting pictures for a primary classroom 
or dormitory one keeps in mind the interests of the particular age group. 
(Story telling, animal, bird, and flower pictures delight young chil¬ 
dren.) Pictures should be truly enjoyed. The work of the greatest 
master is not suitable unless it carries a message for the occupants of 
the room. 

All pictures do not have to be master reproductions. The art of 
students is often most enjoyable and may make the surroundings more 
homelike. Certain tapestries or interesting fabrics properly selected 
and hung may offer a pleasing note of variety. 

Size 


The size of a picture is not a haphazard choice 
but is determined by the particular location, or, 
conversely, the space and accompanying furniture 
determine the size of the picture and/or the 
groupings. A picture or wall hanging is a part 
of a unit in a room - either of the furniture it 
hangs over or the wall it hangs on, A small pic¬ 
ture is lost, unattractive, and out of place over 

a large piece of furniture such as a sofa, or in 
an expanse of wall space. Instead, in large spaces 

it is well to use a large picture or a group of 

several pictures. The picture or grouping must be related in scale 



67 






















Making the Home Attractive 


to the piece of furniture. A picture or grouping should not be ob¬ 
scured or overpowered by a lamp, a vase, or some other object. The 

picture must be seen completely to be fully enjoyed. j 

r 

Location ^ 

The choice of the location for a picture requires careful thought and ( 
planning. Pictures are not hung merely to cover up space. They do not'^ 
stand alone but form a connecting link between background and furnish- i 
ings. By experimenting it may be found that a picture chosen for one * 
location will prove better suited to another location. In deciding on ^ 
the location for a single picture, it is difficult for one person to 
work alone. Perhaps the better way is for several people to collabo- » 
rate; seme holding the picture while others view and make suggestions. ^ 
(By no means should nails or bolts be driven into the wall until one is; 
certain about the location of a picture.) \ 

Pictures may be hung over sofas, tables, chests, desks, plants, etc., 
that are placed against the wall to form an "anchor." They may also 
be hung in relation to architectural features, such as at the sides 
of doorways, archways, even windows. 

All pictures appear to best advantage when well-balanced. (This does 
not mean they can't be arranged in a group.) Off-center arrangement 
can be achieved by proper spacing and effective distribution of other 
accessories. For exmmple, a picture may be off-center and attractive 
if hung to the left of a chest if a lamp, vase, or other object that 
balances the picture is placed to the right. 

Groupings 

Groups of pictures correctly balanced and spaced will provide inter¬ 
est and make a focal point in a room. This is often done, for example, 
over a sofa since it is usually one of the larger pieces of furniture 
in a room. If no wall space is available for a sofa group, a smaller 
arrangement may be made over a chest or table with lamps incorporated 
into the group. As an example, groups may consist of: (1) one large 
horizontal picture (2) two upright pictures (3) a symmetrical group 
consisting of pairs of pictures, plaques, carvings, and the like. 

Results gained from experimenting are well worth the effort. The fact 
that the edges of the group may be irregular is of no importance. How¬ 
ever, it is well to work toward groupings that form an overall rectangle, 
square, or other geometrical shape. Picture groupings take an added 
interest when other objects are added. One might try, for example, 
clocks, barometers, wall candle holders or plaques. Before hanging 
groupings, plan the arrangement on paper. The center of the group should 
be at eye level. 


68 





Making the Home Attractive 


I 


How to make a grouping . Once you have selected the components of a 
j grouping, for example, over a sofa, you can use this method anywhere - 
' over a bed, table, desk. Place a large piece of brown wrapping paper 

I six to eight inches above the sofa. (You can't work alone.) Cut the 

paper the size of the wall space you want the grouping to cover, keep- 
' ing the paper as wide or a few inches less wide than the over-all sofa. 
Then, remove the paper and lay it on the floor. Place the pictures and 
other objects until you have the arrangement you prefer. Draw a pencil 
line around each object and mark where the hooks or nails must be 
j); placed. Put the paper back on the wall and tape it lightly. Drive the 
I hooks, then remove the paper and hang the objects. 


I Tips for Hanging Pictures 

1. Place a small piece of masking or cellophane tape before driving 
the picture hooks to help prevent chipping of plaster and peeling 
of paint. 

I 

2. Place screw eyes in the frame for the wire about one-fourth of the 
total picture length down from the top. If the screw eyes and 
wire are placed lower, the picture may lean forward on the wall. 

! 3. Have the wire as taut as possible between the screw eyes. Allow 
plenty of wire and wind the ends back over the main wire; then 
the wire can be released or tightened if the picture height has 
to be adjusted. 

1 4. Pictures are hung so they can be seen by the viewer when seated 

I as well as when standing. Pictures should be hung so that they 

y are easily viewed; this is spoken of as "eye level." Some 

C authorities on interior decoration say that no picture should be 

hung more than 36" to 39" from the floor. Hang pictures low for 
I child enjoyment. 

5. Fastening pictures to the wall requires study of the wall and 

I pictures. In the major number of cases there are masonry blocks 

or plastered walls in educational facilities. Usually the small 
plastic picture holders will not adhere to these walls for any 
length of time. For small pictures, one may use the special nails 
with attached hooks that are sharp and go in at a slant. These 
are not always effective in masonry block walls and should be 
first tried out in a sample block. For larger pictures and 
mirrors, wood screws or toggle bolts have proved effective. 

6, When toggle bolts or wood screws are put into the wall with just 
enough space left between the head of the screw or bolt and the 
wall for the picture wire to be anchored, there is no danger of 
them pulling out of the wall and leaving a broken place in the 


69 


















Making the Home Attractive 


finish. Too, the heads may be painted the same color as the 
wall and, if the picture is moved from the location, the screw 
or bolt is hardly visible on the rough wall texture. Make sure 
pictures hang flat against the walls and conceal hanging fix¬ 
tures. 

7. In preparing a picture for hanging, consider its size and the 
way it is to be hung. A small picture may need only one anchor 
to the wall; larger pictures may require two anchors. 





70 













































































































CHAPTER 5 


CARE AND CLEANING OF WALLS, CEILINGS, AND WOODWORK 

Page 

PREVENTING SOIL AND DAMAGE. 73 

REGULAR CARE. 75 

PLANNING TO CLEAN WALLS, CEILINGS, OR WOODWORK. 75 

CARE AND CLEANING OF: 

Ceilings 75 

Acoustical Tile 76 

Calcimined Walls 76 

Glossy, Semi-Glassy, and Washable Flat Painted Walls 76 

Non-Washable Painted Walls 77 

Washable Wall Paper 78 

Non-Washable Wall Paper 78 

Cinder Block Walls 78 

Ceramic Tile Walls 79 

Glass Block Walls 79 

Plastic Tile Walls 79 

Wood Paneled Walls 80 

Painted Woodwork 80 

Varnished Woodwork 81 

ACCORDION-FOLD DOORS. 81 

CHALKBOARDS, RAILS, TRIMS, AND ERASERS. 81 

BULLETIN BOARDS . 83 

RADIATORS AND HEAT CONVECTORS. 84 


71 



















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CARE AND CLEANING OF WALLS, CEILINGS, AND WOODWORK 


PREVENTING SOIL AND DAMAGE 

Nowhere, other than perhaps in floor care, will the failure to use pre 
^ ventive measures be more apparent than in wall, ceiling, and woodwork 

t care. Excluding natural atmospheric causes and smoke stains, they 

should remain clean and unmarred for years. Discussions with students 
of ways of keeping walls and woodwork clean and unmarred will prove 
fruitful. It is also improtant for custodial employees and student 
^ details to prevent damage as they go about their work. 

S The following chart gives a few suggested preventive measures. There 
are many more. 


1 



TO PREVENT 


DO 


Student mistreatment of 
walls and woodwork. 


Enlist student interest in keeping them clean. 
Students, like adults, appreciate nice things 
when their attention and interest is aroused 
and when they become accustomed to having 
nice things. 



I 


Learning to appreciate one thing leads to the 
appreciation of many other things. 


Scars or scratches on 
walls and woodwork. 


Keep furntiure and cleaning equipment away from 
walls and woodwork. Teach custodial and clean¬ 
ing details how to move furniture with care 
and how to handle cleaning equipment. 


Holes in walls. 


Hang pictures or other objects only after a 
careful survey as to height from the floor 
and location. 


Teach the operator of the floor polisher in 
the use of the machine. (Custodial employees 
unless mature students are enrolled.) 


73 











Care and Cleaning of Walls, Ceilings, and Woodwork 


TO PREVENT 


DO 


Hand, crayola, pencil or 
shoe marks on walls and 
woodwork. 



Discuss with students "why" we keep away from 
and do not touch walls. Call attention to 
walls. "Which is prettier, this wall that is 
soiled, or this wall that is clean?" Crayolas 
and pencils are used only at desks and work 
tables. 

All personnel cooperate in teaching students 
to walk to the right, and to walk at least a 
foot away from the walls. (Crowding and 
over-congestion often leads to one brushing 
against a wall.) 


Water marks on walls 
such as may occur in 
bathrooms or near 
water fountains. 


Go with children to washrooms. Teach them how 
to wash hands carefully; to avoid splashing 
water, and to "blot" up any accidental splashes. 
Turn water at fountain only high enough for 
sanitary and comfortable drinking. 


Finger paint and Keep easels and like equipment at a safe dis¬ 
like stains. tance from walls so that stains do not spatter 

on walls. 


Blow soil, such as 
water, sand, or dust 
that may come in 
through open doors, 
windows, or cracks. 


Close doors and windows during a rain, dust, 
or snow storm. Make it a rule for the last 
person leaving a room at the close of the day 
to close the windows and/or doors. Request 
Plant Management to caulk all cracks and 
weatherstrip doors or windows as needed. 


A build up of dirt Dust regularly. Dust or cobwebs that are 

or soil. allowed to accumulate will become sticky from 

natural atmospheric causes, collect more dirt, 
and be hard to remove. 


50IL 

" -—-=-- 



74 
















Care and Cleaning of Walls, Ceilings and Woodwork 


REGULAR CARE 

1. Clean any wall, ceiling, or woodwork regularly to prevent a 
build-up of dirt, 

2. Frequent dusting with the wall or furniture brush tool of a 
vacuum cleaner, a long-handled dry mop with a clean, removable 
and washable head, or a clean cloth tied over a broom will prevent 
the collection of dust and cobwebs, 

3. Dust and cobwebs that are allowed to accumulate over a period of 
time will become sticky from natural atmospheric causes and will 
be hard to remove. 

PLANNING TO CLEAN WALLS. CEILINGS, OR WOODWORK 

f 1, Know the kind of surface and the cleaning methods and materials 
1 before doing any cleaning other than dry dusting. Cleaning pro- 

W cedures will depend upon the type of surface to be cleaned. 

I 2, Have a plan for the work. Know what you are going to do and how to 

E do it. 

I 3. Collect the necessary equipment and materials. Some of the items 
J you may need are: 

i a. A sturdy step ladder if high cleaning is to be done 

■ b. Vacuum cleaner and attachments; long handled wall brush 

I Clean cotton dust mop free of lint 

5 Broom covered with a clean cotton bag 

It What method of dusting will you use? 

■ c. Clean cloths and sponges 

I d. Clean water 

ft e. Cleaning solution 

f. Stain removal supplies 

CARE AND CLEANING OF 

Ceilings 

Usually ceilings are only soiled by dust, sand, and cobwebs, A man 
usually does the cleaning of ceilings or higher dusting. If the ceil¬ 
ings are dusted frequently, they should need no other care. Cobwebs 
that are allowed to remain on the ceiling will collect grease and soil, 

1. The best method of dusting a ceiling is with the long-handled wall 
attachment of the vacuum cleaner. The cleaner absorbs the dust and 
does not scatter it over the room. 



75 












Care and Cleaning of Walls, Ceilings and Woodwork 




2. If a vacuum cleaner attachment is not available, the ceilings may 
be brushed with a long-handled wall or ceiling brush, a clean 
cotton dust mop or a broom that has been covered with a flannel 
bag. Use a safe step ladder and start in one corner of the room 
and work systematically, cleaning a block at a time. 

Caution 


Move the ladder as needed. Do not lean out on the ladder. 
Acoustical Tile 


Dry dust only. To remove dark spots, pat area with talcum powder and 
remove with vacuum cleaner. 

Caution 


Do not wash, paint, or use any cleaner or any treatment other 
than dry dusting or talcum powder on acoustical tile. To do so 
will ruin the acoustical properties of the tile. 

Plant Management personnel may have special paints that can be 
sprayed on acoustical tile but this is not to be done by 
educational employees. 

Acoustical tile comes in a variety of materials but the treatment 
and cautions are the same. 

Calcimined Walls 

Dust frequently so that they do not become heavily soiled. These walls 

cannot be washed, so renew the finish when heavily soiled. 

Glossy , Semi-Glossy , and Washable Flat Painted Walls 

1. Keep the walls dusted using a vacuum cleaner attachment, soft 
clean cloths, clean long-handled wall brushes, clean cotton 
dust mop, or a broom covered with a bag made of cotton flannel 
cloth. 

2. Clean small spots on walls with a cloth or sponge wrung out of 
clean water. If this will not remove the spot, use a mild 
detergent solution being careful that none of the solution is 
allowed to drip. 


76 













Care and Cleaning of Walls, Ceilings and Woodwork 


3. If the entire wall needs to be washed: 


Make a solution of warm water and mild detergent. Do not make 
the detergent too strong, then if rinsing has to be done, it will 
be easier to rinse and the finished work will look nicer, 

I I With a sponge or cloth wrung out of the solution, start work at 

the floor. By starting at the floor, the water will not run down 
over a soiled area and leave streaks that cannot be removed. Do 
a small area at a time with circular strokes. Overlap strokes 
as work progresses to new areas. A sponge or cloth in both hands 
will do the job quickly. Generally, sponges are preferred to 
cloths for washing walls. If the wall has a rough textured sur- 
i face, a brush should be used. 

If the walls are not too heavily soiled and the detergent is mild 
it may not be necessary to rinse the walls and the detergent can 
be wiped off with a soft dry cloth while still damp. Change 
cloths often so that you are sure that the cloth is clean and is 
removing the soil. 



For heavy smudges such as wall marks from furniture, shoes, lip¬ 
stick, crayon, or ink, try using a small amount of undiluted 
detergent. For more difficult stains, use a small amount of 
scouring powder. These treatments may mar the paint and are to 
be used with caution and only occasionally for stubborn spots. 

Be sure that the undiluted detergent and scouring powder are 
carefully rinsed from the wall. 


Caution 

In washing walls, work quickly with the 
careful not to use an excess of water. 


cloth or 


sponge being 


Non - Washable Painted Walls 

1. Dust regularly with a vacuum cleaner attachment, soft cloths, 
clean long-handled brush, clean cotton dust mop, or a broom 
covered with a beg made of flannel cloth. 

2. Remove smudges or finger marks with a cloth moistened with a 
liquid detergent applied with a soft cloth or sponge. 



77 












Care and Cleaning of Walls, Ceilings and Woodwork 


Washable Wall Paper 

1. Keep walls dusted using a vacuum cleaner attachment, a soft cloth, 
clean long“handled wall brush, clean cotton dust mop, or a broom 
covered with a bag made of cotton flannel cloth. 

2. Remove spots as soon as they appear. Finger, pencil, or crayon 
marks may usually be removed with an art gum eraser. Some 
grease spots may be removed by placing a clean blotter over the 
spot and ironing it with a warm iron. For large grease spots, 

a paste made of Fuller's Earth may be used. Brush off when dry. 
Repeat this process if necessary. 

3. If walls are heavily soiled, test in an inconspicuous place to 
see if the paper is washable. If the paper is washable, wash 
with a sponge or cloth wrung as nearly dry as possible from a 
mild detergent solution. Begin at the baseboard and clean with 
wide sweeping strokes, working toward the ceiling. Wipe imme¬ 
diately with a sponge wrung from clear water. 

Caution 


Be careful not to use an excess of water near the seams or the 
paper may be loosened. 


Non - Washable Wall Paper 


1. Keep walls dusted so that they will not become heavily soiled, 

2. Art gum will usually remove finger, pencil, or crayon marks. 


3. Some grease spots may be removed by placing a clean blotter over 
the spot and ironing it with a warm iron. A piece of semi-stale 
crustless bread, kneaded over small soiled spots may remove them. 


Cinder Block Walls 


1. Cinder block walls are not easy to paint to repel soil and they 
are hard to clean. They should be dusted regularly with a long 
handled wall brush to keep them from becoming heavily soiled. 

2. Walls of this type are usually painted with washable paint but 
the rough surface makes any washing difficult. If it is nec¬ 
essary to clean off spots or heavy soil, keep the walls as free 
from moisture as possible. If you are not sure that the finish 
is washable, experiment in an inconspicuous place. If washable, 
use a brush and a mild detergent solution. If not washable, the 
paint will have to be renewed. 


78 













Care and Cleaning of Walls, Ceilings and Woodwork 


Ceramic Tile Walls 

1. Wash with warm but little water. Use the same solution as for 
painted walls. A soda solution used in bathrooms will aid in 
keeping the walls sparkling and free from odors. 

2. For smudges, use cloth or sponge and apply liquid detergent full 
strength, 

3. These walls (not ceramic tile floors) may be waxed with water- 
base wax. It is a good practice to wax new walls before they 
become water stained. 

Caution 


pv 1. Avoid all abrasives such as strong cleaning powder, 

F 

I 2. Avoid excessive use of water. Too much water may loosen 

I and ruin these walls. 

Glass Block Walls 

I 1. Glass bricks may be cleaned just as any other glass. They are 

I usually hard to clean because of the irregular or rough surface. 

2. If the glass bricks are waxed occasionally with glass wax, soil 
and fingermarks will wipe off easily and they will not need 
washing so often. 

Plastic Tile Walls 


1. Wash walls with a rich detergent solution. Rub dry to remove 
water marks. Wash from top down or you will have to go over 
the entire surface to remove water marks. Follow all cautions 
under ceramic tile walls , 


2. Plastic tile walls may be waxed with water base wax. It is a 
good practice to wax new tile walls before they become water 
stained. 


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79 





















Care and Cleaning of Walls, Ceilings and Woodwork 


Wood Paneled Walls 

1. Paneled walls need the same care as wood furniture. Dust the 
walls regularly so that they will not become heavily soiled, 

2. The walls may be wiped with a cloth that has been dampened by 
sprinkling with water then rolled tightly to evenly distribute 
the dampness. Shake out the cloth and use like a dust cloth. 
This will take care of most soil on wood paneling. 

3. Most spots on paneled walls may be removed by the use of a good 
commercial cleaning wax or by careful rubbing with a damp cloth. 

4. Occasionally apply a thin coat of wax. Allow the wax to stand 
until dry and then rub with a clean cloth until no polish is 
visible. If the walls are carefully rubbed with a flannel cloth 
they will have a satiny finish that will last for months. 

Cautions 


1. Remember to stay with one type of wax. The alternate use of 
a paste or water wax will cause white streaks on wood. 

2. Never use a furniture polish or any type of oil on paneled 
walls. The polish may make them look nice at the time, but 
it collects dust and dirt which is hard to remove and may 
scratch the finish. 

3. Detergents and scouring powder will mar the wood finish. 

Painted Woodwork 

1. Keep painted woodwork dusted, 

2. Light soil and fingermarks can usually be 
removed by wiping woodwork with a clean 
damp cloth, 

3. If it is necessary to wash woodwork: 

a. Wash with a cloth or sponge wrung out of mild detergent 
solution, 

b. Rinse with clear water and wipe with soft cloth. 

4. When woodwork is clean and thoroughly dry, it should be waxed 
with paste or water emulsion wax. Polish with flannel cloth. 



« 

1 .- 


i 


80 










Care and Cleaning of Walls, Ceiling and Woodwork 


Varnished Woodwork 

1. Keep varnished woodwork dusted, 

2. Fingermarks and light soil can 
usually be removed by wiping wood¬ 
work with a clean damp cloth or by 
the use of a commercial cleaning wax, 

3. It is seldom necessary to wash varnished woodwork. If it is 
necessary, wipe with a damp cloth wrung out of detergent solution. 
Rinse with damp cloth wrung from clear water. Work quickly, 

4. Wax with a thin coat of paste wax. Polish with flannel cloth. 

ACCORDION-FOLD DOORS 

1. A clean dry cloth or the small brush attachment of the vacuum 
cleaner may be used. Move the cloth or brush up and down in the 
grooves of the folds. Never use an oil-treated cloth. 

2. If the doors are heavily soiled, moisten a clean cloth in warm 
water to which has been added a very small amount of mild detergent. 
Rub doors just enough to remove soil and marks. Clean a small area 
at a time. Go over with clean cloth moistened with clear water. 
Avoid getting the surface of the doors too damp. Wipe dry. 

3. There are special waxes on the market that are recommended for 
cleaning and polishing plastic coated accordion doors. If used, 

J follow manufacturer's instructions, 

4. It is important to keep the tracks clean and free of all debris, 
such as sand and dust. 

5. If the track fails to move smoothly, apply a small amount of paste 
wax to the grooves. 

CHALKBOARDS. RAILS. TRIMS. AND ERASERS 


Chalkboards 



81 









Care and Cleaning of Walls, Ceiling and Woodwork 


To prepare a new chalkboard for use 

Dust the entire surface of the board with powdered chalk. Erase 

the entire board with a clean eraser. Repeat 

chalk marks erase easily. 

To dust a chalkboard, clean rails, and trim 

1. Use a dry cloth, an eraser with a chamois 
back, or a chamois. Move the cloth, 
eraser, or chamois in long horizontal 
strokes as far as the arm can reach 
easily,cleaning a full section before 
moving to the next. 

2. Wipe the eraser after every stroke or two 
Turn and fold the cloth or chamois so the 
in the cloth and is not wiped back on the 

3. After dusting is completed, go over the entire board with a 
clean lintless cloth using horizontal strokes. 

4. Dust the chalk rails by wiping all dust to one end of the rail. 
Pick up with damp cloth. 

5. Occasionally wipe rails with damp cloth wrung from clean clear 
water. 

6. Wipe an aluminum or metal trim with clean damp cloth. Always 
rub with the grain. Dry. Occasionally aluminum or metal 
polish may be used, (See Care of Aluminum Other Than 
Utensils .) 

7. Dust wood trim with dry lintless cloth. 

To wash a chalkboard 


these steps until 



on a clean cloth, 
dust is contained 
eraser. 


Caution; Many chalkboard manufacturers state the chalkboard must not 
be washed. Before washing a chalkboard, look at the trim. If the 
board is not washable, you will usually find a small metal tag warn¬ 
ing against washing. 

Some chalkboards can be washed, provided washing instructions are 
carefully followed. If the board is washable; 

1. Clean the board as suggested under dusting . Never attempt 
to wash a dusty chalkboard. 


82 



















Care and Cleaning of Walls, Ceilings and Woodwork 


2. Using clean cool or warm tap water and an untreated cloth, 
chamois, or sponge, wipe the board horizontally. Dry 
immediately with clean dry cloth. Dn not allow to air dry. 

3. Be sure to keep the water, cloth, and/or chamois clean and 
rinsed free of chalk dust. 


To remove slick spots from chalkboards 

Slick spots on chalkboards are usually caused by the use of inferior 
chalk containing clay. 


1. Dust board. 

2. Wipe entire surface of board with a damp cloth dipped in a 
small amount of cleaner such as "Bon-Ami." 

3. Wash entire board following the instructions under To Wash 
Chalkboard . 

Cautions and suggestions 



1. Never use oil or oil treated cloths on chalkboards. 

2. Use only untreated cloths. 

3. Never wash a chalkboard unless you know it is washable. 

4. Never use cellulose tape or masking tape on chalkboards. 

To clean erasers 

1. A good way to clean erasers is with the vacuum cleaner. Tap 
and rub the eraser on the nozzle of the cleaner, keeping the 
nozzle of the cleaner covered by the eraser as much as 
possible. 

2. A dampened scrub brush or clean, dry gong brush can be used 
to remove dust from erasers. 


BULLETIN BOARDS 


I 


1 . 



Dust the bulletin board and materials frequently using a soft brush 
and/or cloth. Avoid tearing or loosening the displayed material. 



83 











Care and Cleaning of Walls, Ceilings and Woodwork 


2. Some of the newer and better materials used in bulletin boards may 
be washed. Do not wash unless a tag is attached with the manu¬ 
facturer's instructions for washing. 

3. For the care of trim, follow directions under To dust a chalkboard . 
Clean rails, and trim . 

RADIATORS AND HEAT CONVECTORS 


Since radiators and heat convectors are a part of the room structure, 
the cleaning methods are given in this section. 

Radiator cleaning must be done regularly to prevent soil and stains 
from adhering and to avoid soils and stains on the walls behind and 
above them. 

Some good ways to clean a radiator are: 

1. Use vacuum cleaner crevice tool to suck up the dust. 

2. Lay a dampened newspaper under the radiator and use the vacuum 
cleaner to blow the dust onto the newspaper OR: Lay a dampened 
newspaper under the radiator. Brush radiator with a radiator 
brush. 

3. Draw out the newspaper, fold, and put it into wastebasket, 

4. Occasionally wipe the entire radiator surface with a damp cloth. 
A small amount of detergent may be added to the water in which 
the cloth is dampened. The detergent will usually remove any 
sticky deposits. 

Suggestions 

1. Radiator experts say that a radiator should be turned full-on 
or full-off, 

2. The operation of radiators and heat convectors should follow 
the instructions given by Plant Management. 



84 






























CHAPTER 6 


CARE AND CLEANING OF WINDOW COVERINGS 


Page 


A WORD ABOUT WINDOW COVERINGS. 87 

DAILY CARE IN HANDLING. 88 

Traverse Rods 89 

Jiffy Rods 89 

Roller Shades 89 

Venetian Blinds 90 

Bamboo Shades 90 

TO CLEAN WINDOW COVERINGS. 90 

Nonwashable Shades 90 

Washable Shades 91 

Bamboo Shades 91 

Venetian Blinds 91 

Draperies and Curtains 92 

Plastic Curtains 93 



85 












































4 










CARE AND CLEANING OF WINDOW COVERINGS 


A WORD ABOUT WINDOW COVERINGS 


Window coverings include : all shades, curtains, draperies, and blinds. 
The terms "shades" and "blinds" both refer to the well-known opaque 
roller shade, to Venetian blinds, and to bamboo shades. 

The Opaque shades come in several grades, a few colors, and in washable 
and oiled or glazed finishes. The washable shade is the better and if 
money permits, it is good economy to buy it. 

The Venetian blinds come with slats of either wood, enameled metal, or 
a new plastic. They come in a variety of attractive colors. Choose a 
Venetian blind in the color and material that suits your need. The 
light weight aluminum blind, enameled in one of several attractive 
colors, with plastic cords, appears to be the best buy today. Venetian 
blinds, without other window treatment, are well suited to classrooms. 
With or without draperies or other treatment, they serve well in 
offices and many other locations. 


Bamboo blinds are informal, attractive, and come in a wide range of 
beautiful colors. Some may be purchased that roll up and may be used 
as blinds. Others may be purchased for use as draperies and can be 
drawn open and/or closed. They are easy to care for. 



Curtains are usually made of a somewhat sheer material that does not 
exclude light and air. They may be made of such a wide variety of 
materials that the selection is a challenge. Curtains are usually hung 
in a stationary position and may be double or single tier cafe, tie 
backs, criss-corss or straight full panels. Curtains may offer little 
in the way of privacy and shades, blinds, or draperies are usually used 
with them. The width and length of curtains are important. Skimpy 
curtains are unattractive. 


Length : Curtains usually are one of three lengths: (1) touching 

the sill, (2) covering the trim below the sill, (3) just clearing 
the floor. Be sure to allow for expected shrinkage so the 
curtains will be the right length after laundering. 


Fullness : Generally, if twice the width of the rod measurement is 

used, one will have a nice fullness. 


Caution : Any curtain or drapery made of fiberglas should not touch 

any part of the window sill, the wall, or floor. Rubbing against 
any surface will break the glass fiber. Fiberglas stretches, so 
plan to buy these curtains a little short. 


I 

I 


i 


87 















Care and Cleaning of Window Coverings 


Draperies are made of a heavier type of material than that used for 
curtains. They may be used for decoration, privacy, and to exclude 
light. Draperies are usually hung so that they may be opened or closed. 

Drapery materials come in a wide variety of colors and fabrics. The 
purpose and use of the draperies will determine the material you buy. 

The material should always suit the purpose, the furniture, and the use 
of the room. In informal rooms, such as dormitories, rough woven 
cottons, plain or textured corduroys, sheeting, denims, bed ticking, 
sail or jaspe’ cloth are attractive. Geometric, floral, modernistic, 
child-interest designs, or striped patterns may be used. Satin, taffeta, 
or velvet draperies are out of place in other than formal rooms, A 
skimpy drapery is never attractive. If you have to economize when buy¬ 
ing draperies buy a cheaper material and have plenty of width and length. 

Length ; There are two accepted lengths for draperies: (1) to the 
sill, (2) just clearing the floor. 

Width ; Twice the length of the rod usually makes a good fullness. 
Remember that you may want the drapery only at the side as a decora¬ 
tion; or you may want the drapery to extend the full width of the 
rod. Know what you want. 

Lining : Lining improves the appearance, gives body, and protects 
good frapery from sunlight. With the changes in decorating styles, 
some interior decorators say that unlined draperies are to be pre¬ 
ferred since they give privacy yet do not exclude all light. 

DAILY CARE IN HANDLING 


Whatever the window covering , daily care in handling is of first im¬ 
portance, Nothing detracts more from a room than ill hanging draperies, 
curtains or shades. Touch a covering only when absolutely necessary. 
Study all window coverings and know how they operate. Most of the 
trouble in handling comes about because the operation is not understood. 
Some window coverings are not meant to open and close and these are 
shifted only when taken down for cleaning. 



88 
























Care and Cleaning of Window Coverings 


Traverse Rods 


1. Grasp one cord in each hand (yes-use both hands) pull cord firmly 
but slowly, 

2. If the drapery sticks, there is a reason. Stop pulling and find 
the trouble. Get a stool or ladder and look at the place where 
the drapery has stopped. A glide (or shoe) may be turned wrong 
or the cord may be locked. Jiggle the glide and cord a little 
and place the glide firmly in position. 

3. Again try pulling the cords. If you still have trouble, call on 
someone who knows how to hang draperies on traverse rods. Remem¬ 
ber that you need to know how to operate traverse rods and they 
are no puzzle when once you understand the mechanism. 

Never open draperies that are hung on traverse rods by pulling the 
drapery. This practice never fails to get the mechanism out of adjust¬ 
ment. Cords are supplied for adjusting the draperies. 

Jiffy Rods 

1. If draw tabs or cords are attached, grasp the tab firmly and 
move the drapery or curtain quickly. Do not jerk, 

2. If no draw tabs or cords are attached, grasp the curtain about 
half way up and move quickly. Do not jerk. 

Waxing the groove in jiffy rods will help the insets to move smoothly. 
Use only a solvent paste wax. 

Roller Shades 


1. Raise and lower shades by attached rings or cords. Be careful 

not to pull the shade down too far or to let it fly up too 

quickly. 

2. If a shade does not roll evenly, check to see if it is placed on 

the roller evenly from one side to the other, or if a fold is 

caught on an outer edge. 

3. If a shade will not go up or down, it may be that the spring is 
broken or unwound, 

Remove the roller from the brackets, roll the shade up by hand. 
Test the spring and, if loose, rewind from the flat end. You 


89 












Care and Cleaning of Window Coverings 



can tell by the tension if the spring will hold. Put the shade 
back in the brackets and test. Repeat if necessary. 


If the above test shows that the spring is broken and will not 
hold, arrange for a replacement. 



4. A small pair of hand pliers or the tines of an old fork are good 
to use when loosening or tightening the spring in a shade. 


Venetian Blinds 


1. Be certain that operation of the cords is understood and do not 
pull cords unless they operate easily. 

2. Before making any adjustments in a Venetian blind, have all of 
the slats in an exact straight position. 

3. Do not try to raise a blind until the slats are open in a hori¬ 
zontal position, then pull the cord to raise the blind and adjust 
the slats, 

4. Do not try to hang or remove a blind from the wall as it hangs 
down over the window. To remove a blind: open it, raise it 
to the full closed height, and pull the end locks out. 

5. To hang a Venetian blind, have blind in maximum closed position. 
Push end locks securely in place. 

Bamboo Shades 


1. If the shades roll, follow directions under Roller Shades . 

2. If the shades are on traverse rods, follow directions under 
Traverse Rods , 

3. If the shades are on rings, grasp the curtain as far up as one 
can comfortably reach and move quickly. Do not jerk, 

TO CLEAN WINDOW COVERINGS 

Always use a step stool or ladder when cleaning window coverings above easy 
reach. 

Nonwashable Shades 


1. Dust frequently with the vacuum cleaner attachment or a clean, 
soft cloth. 


90 




























Care and Cleaning of Window Coverings 


2, Remove spots with an art gum eraser or a dough-like commerical 
cleaner. 



Washable Shades 


1. Follow steps 1 and 2 under Cleaning Nonwashable Shades , p, 90, 

2. If you know that shades are washable and washing is needed, lay 
shades straight on a smooth surface. Wash a small area at a time 
with a damp cloth wrung nearly dry from a weak detergent solu¬ 
tion, Use a circular motion. Overlap each area. Wipe each area 
dry. Wash on both sides. Hang open to completely dry before 
re-rolling. 

Bamboo Shades 

1. Follow steps 1 and 2 under Nonwashable Shades , p. 90 

2. Wipe occasionally with a damp cloth. The moisture will help to 
preserve the bamboo and keep it from splitting and breaking. 

Do not use excess water. The use of excess water may cause the 
colors to run or fade. 

Venetian Blinds 

1. In dry dusting, use a vacuum cleaner with soft brush attachment 
or a soft cloth. Lower blinds to full open length; close slats; 
dust all of the flat surfaces; pull the cord to reverse the slats 
and dust the other flat surface. 

2. Another method of dry dusting is with an open-end Venetian blind 
brush or mittens made of cotton flannel. Lower blinds to full 
open length; adjust slats to a maximum open position; start at 
top of blind and wipe top and underside of each slat. 

3. When it is necessary to wash blinds, use a soft, clean cloth 
wrung from a mild detergent solution. Clean and dry one slat at 
a time. Plastic tapes may be wiped off at the same time. 

4. Soiled cords and cotton tapes may be cleaned with a rich detergent 
suds and should be dry before handling. 

5. To replace a Venetian blind cord, tape the new one to the end of 
the old one. The new cord can be pulled through holes and over 
pulleys as the old one is removed. 


91 















Care and Cleaning of Window Coverings 


Venetian blinds should not be taken down and dunked in water or 
sprayed with a hose because it shortens the life of the blind, tapes, 
and mechanism. 

Draperies and Curtains 

1, Draperies and curtains need to be dusted often so that they do 
not build up an accumulation of dirt. The drapery attachment 
on the cleaner is good to use in cleaning draperies since it 
keeps the dust from being scattered over the room. If draperies 
or curtains are hung on the line to air, they should be hung 
carefully so that they will not pull out of shape or be torn 

by their own weight, 

2, Some draperies may be freshened by removing dust by the dryer. 

Put the draperies in the dryer and run it at cold or low heat, 
Fiberglas draperies should not be cleaned this way, 

3, If curtains or unlined draperies are washable, they will need 
special care according to the fabric. Don't wash draperies un¬ 
less you know that the fabric is washable. If you do not know 
that they are washable, it is safer to have them dry cleaned. 

Cotton : Let soak in cold water ten minutes to remove loose dirt. 

Some cotton curtains and draperies may be washed in the automatic 
washer. If there is any question, it is better to wash them 
by hand in a rich detergent suds , rinse well. Sheer curtains 
may need a light starching. Use curtain stretchers or hang 
evenly over the line. If curtains are to be ironed, care should 
be taken so that they will not be ironed out of shape. 

Rayon : Let soak in cold water ten minutes to remove loose dirt. 

Wash by hand by squeezing through rich detergent suds. Do not 
let them stand in the suds but rinse immediately. Handle with 
care as the strength of the fabric is reduced while wet. Use 
curtain stretchers or hang evenly over the line with a rust¬ 
proof rod in both the upper and lower hems. Press with a steam 
iron at the same temperature as for cotton, if you are sure the 
material is rayon and not acetate. 

Nylon : Nylon is weakened by sunlight so it is not too satis¬ 
factory for curtains. Some nylon fabrics can be safely washed 
in the automatic washer but they must not be washed with other 
clothes, as they have a tendency to pick up other dyes. Nylon 
must be thoroughly rinsed. Some nylons do not need ironing, but 
others may be pressed with a slightly warm iron. 


92 









Care and Cleaning of Window Coverings 


Fiberglas : Wash carefully by hand, lifting up, down, and out 

of a detergent solution. Never rub, scrub, wring, or twist. 

Rinse twice in plenty of hot water. Hang immediately on rust¬ 
proof rods to dry. Straighten the edges carefully and pull 
gently until they hang evenly. Fiberglas should be hung so that 
it does not come in contact with rough surfaces as it breaks 
easily. Curtains of fiberglas are never ironed or dry cleaned. 

4. Professional cleaning is recommended for lined and heavy draper¬ 
ies. Fiberglas materials must never be dry cleaned. 

5. Dry cleaning will remove fireproofing treatment from any curtains 
or draperies. 

Plastic Curtains 

1. Keep dusted by dry dusting method. 

2. Occasionally wipe with a damp cloth to remove soil. 

3. To wash: dunk in a bathtub or tub of warm detergent water, swish 
around to clean, and rinse with warm water. Do not wring. Hang 
to dry. Never iron. 


leng+h o-f rod 

K --—H 



93 



























CHAPTER 7 


CARE AND CLEANING OF GLASS 

Page 

GENERAL SUGGESTIONS FOR WASHING GLASS. 97 

WINDOWS. 97 

MIRRORS. 98 

PICTURE GLASS. 98 

GLASS DESK TOPS. 98 

LIGHT BULBS. 99 

LIGHT GLOBES. 99 


TO CLEAN UP BROKEN GLASS 


99 



















r 


t.- ■ 













CARE AND CLEANING OF GLASS 


GENERAL SUGGESTIONS FOR WASHING GLASS 


Warm water and a weak detergent make a handy and easy preparation for 
washing glass. Use only enough detergent to make the water feel 
"slick." If a weak solution is used and glass is dried quickly, rins¬ 
ing is not required. 

Vinegar and water in the proportion of one-half cup vinegar to a gallon 
of warm water make a good solution for cleaning glass and is especially 
good for removing mineral deposits. 

There are many good commercial liquid sprays. These are always used 
according to the directions. Some sprays are labeled "POISON." Do 
not use in educational facilities. 


Generally, avoid the use of powdered or paste glass-cleaning prepar¬ 
ations as they are hard to remove. 

If windows are wiped dry with firm strokes of a rubber squeege, cloth, 
or sponge, you will save polishing and avoid lint. 

Stiff paper will sometimes cut and scratch glass. Crumple any paper 
before using on glass surfaces. 

WINDOWS 

1. Always clean the sills, frames, and screens before cleaning the 
windows. 

2. In washing windows low enough to reach, it is timesaving for two 
people to work together; one on each side of the window and working 
the same area, one person wiping horizontally; the other with 
vertical strokes. Thus, workers will see and can remove streaks 

as they go along and there is generally no need for going back over 
the window as often happens when one person works alone. If one 
person has to work alone, do the inside first and then the outside. 

3. Do completely one window at a time; if windows are in rows it is 
best to finish one row before moving to the next one. 

4. Always use as little solution of any kind as possible. Rundown 
of solution has to be cleaned from sills and frames and this means 

extra work. 

5. Keep sponges and/or cloths as dry as possible. If a squeege is 
used, dry it between strokes on the damp sponge or cloth. 


97 







Care and Cleaning of Glass 


Cautions 

1. Students do not clean high windows where special equipment such 
as ladders or scaffolds are required, 

2. Do not wash windows in strong sunlight. The cleaning solution 
will dry fast and leave streaks on the glass. 

3. Avoid spraying water on windows when watering shrubs, flowers, 
and lawns. The water may cause mineral streaking and when the 
build-up is considerable, it cannot be removed. 

4. Use a ladder when washing windows above easy reach. Remember 
safety cautions, 

MIRRORS 


Wipe mirror with damp cloth wrung out of solution. Polish with paper 
towels or clean lintless cloth. Be sure water does not seep under 
frames. Wipe frames with dry cloth. 

To spot clean: Dip fingers in water; flick small amount of water on 
mirror. Rub dry with soft crumpled paper towel or clean cloth, (This 
is not a good method to teach students. They have fun "flicking water" 
and may practice is unnecessarily.) 

PICTURE GLASS 

Follow methods under Mirrors (above) but do not take a chance on "spot 
cleaning," Be sure no solution is allowed to seep under frame. Wipe 
wood frame with dry cloth. If frame is metal, follow directions under 
Metals . (See Contents) 

GLASS DESK TOPS 


Follow directions under Mirrors (above). Before washing desk glass, 
remove all materials from desk. Keep solution off desk and avoid 
letting solution seep under glass. 

Occasionally the glass will have to be removed from the desk, the top 
of the desk cleaned with a damp cloth and rubbed dry. When the glass 
is removed from the desk, it should be washed and dried on both sides 
and reversed on the desk to equalize wear. Handle the glass with care. 
Don t attempt to turn the glass alone. Ask someone to help you. 


98 














Care and Cleaning of Glass 


LIGHT BULBS 


Have light turned off. Never attempt to wash a light 
bulb when it is hot - it may burst and injure you. 

Unscrew the bulb. Hold it by the base and wipe with 
j damp cloth wrung from mild detergent water. Dry, 

LIGHT GLOBES 



Be sure light is turned off and globe is cool. Remove globe and wash 
in a sink of warm, mild detergent water. Rinse in warm clean water. 
Dry, 


TO CLEAN UP BROKEN GLASS 




Pick up large pieces of glass; wrap in newspaper. Dampen a newspaper 
or paper towel and blot up fine pieces. 

Go over area with dampened absorbent cotton or dampened hand or toilet 
tissue to make certain of removal of all small pieces and slivers. 

Wrap all in several thicknesses of newspaper for disposal. 


99 



















CHAPTER 8 


FLOOR CARE 


Page 


SOME WAYS TO HAVE SAFE FLOORS.103 

SPECIAL TIPS FOR FLOOR CARE.104 

DAILY DRY DUSTING OR SWEEP MOPPING OF FLOORS.107 

GENERAL CARE OF FLOORS.107 

Daily Care 107 

Damp Mopping or Cleaning 108 

Occasional Cleaning to Remove Wax and Dirt 108 

Waxing and Polishing 109 

CARE OF SPECIAL TYPES OF FLOORS.110 

Asphalt, Rubber, Vinyl and Cork 110 

Linoleum 110 

Wood 111 

Ceramic, Quarry and Terrazo 111 

Concrete 112 

Sealed or painted 112 

Unsealed 113 

TO REMOVE SPOTS AND STAINS FROM FLOORS.113 





101 


























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FLOOR CARE 



Floor care is always of high importance in housekeeping. Floors are ex“ 
pensive to install or repair and they get more wear than any other part of 
the building. 


floors and f loor coverings do not receive the same care . In order to 
I care for floors properly, one must know the kind of floor or covering and 
use the correct method of care. 

If we motivate student appreciation of nice floors, they will be interested 
in trying to keep floors clean and attractive at all times. This may be 
done by a tour of different buildings and observing different floors and 
care; by studying pictures in magazines of attractive floors or by use of 
many other techniques. 


SOME WAYS TO HAVE SAFE FLOORS 

Keep the Floor Dry . Tracked or blown in rain and snow, spilled liquids, 
foods and grease are hazards on any floor. Wipe them up quickly. Use 
mats at the doors. 


Pick Up Loose Rubbish . Remove any rubbish immediately. Hairpins, rub¬ 
ber bands, paper clips, crayolas, chalk, and similar trash make walking 
hazardous. Even a piece of paper can be dangerous underfoot. 

Use a Dry Dust Mop . Never use an oiled mop. Oil softens wax and makes 
it smeary. Smears may cause falls. 

Always Rinse Floors Thoroughly Before Applying Wax . Traces of detergent 
or soap left on floors will blend with the wax and cause slip hazards. 

Use a Non-Slip Device Under Small Rugs . A rubber pad is excellent; a 
piece of rubber sheeting can be used. 

Use the Correct Wax . Water emulsion wax is the only wax to use on 
asphalt, rubber, and vinyl tile. Solvent waxes will ultimately dissolve 
the finish and cause stumble hazards. 

Follow Directions When Using Wax . Apply thin coats of wax to clean 
floors. Buff thoroughly. Buff often. 

Use No Wax On Certain Floors . Do not wax ceramic tile floors. 

Use Only Slip-Resistant Wax On Certain Floors . If quarry terrazo tile 
floors are waxed, use only a slip-resistant wax. Waxing is generally 
not recommended. 


Do Not Wax Gymnasium Floors . 


103 






















Floor Care 



TO PREVENT 


DO 


1. Student mistreatment of floors. Guide. Teach. Reteach. Show. 

Tour. See different buildings and 
floors. Study attractive floors. 
Interest is there; think of ways to 
arouse it. 


2, Tracked-in soil, such as mud, Have walks, steps, foot scrapers, 

snow, water, sand, and gravel. and overshoe racks placed where 

they are needed. See that the use 
is practiced by all. All employees 
cooperate in teaching children to 
clean their feet prior to entering 
the building. Try the motto, "Good 
floor care begins outside the 
building." 


3. Blow soil, such as water, sand 
or dust that may come in through 
open doors, windows, or cracks. 


Close doors and windows during a 
rain or duststorm and have the same 
precaution taken by the last person 
leaving a room or building at the 
close of the day. Request Plant 
Management to caulk all cracks and 
weatherstrip doors and windows. 


4. Spillage drying or being tracked Wipe up all spills immediately, 
and spread on the floor. For example, have damp cloths or 

damp mop ready for use in the din¬ 
ing room where accidents are most 
likely to occur. 


5. Indentations and marks caused 
by heavy furniture. 


Protect floors by using furniture 
glides or cups. Don't move furni¬ 
ture unnecessarily. For example, 
a bed does not have to be moved or 
shifted every time it is made up. 


104 














Floor Care 


TO PREVENT 

DO 

6. The spread of loose soil. 

Remove immediately by spot work, 
using dust pan and counter brush 
or hearth broom. 

7. Accumulation of loose trash, 
such as the children may dis¬ 
card on washroom floor, in 
bedroom, activity room, or 
in any location. 

Always have ample receptacles handy 
Cooperate in teaching children to 
deposit litter in receptacles and 
in keeping the habitation neat. 
Think of ways to motivate pride in 
neat and attractive surroundings. 

8. Discoloration of floors that 
is generally a result of a 
buildup of wax and dirt. 

Clean, rinse, and dry floors thor¬ 
oughly before waxing. Use a razor- 
thin coat of wax. Buff thoroughly 
and often. After a time all floors 

Plonf 

(•Vo +Kt»V restut/ 

have to be stripped to remove ac¬ 
cumulated soil and old wax. This 
is a job for Plant Management, 

9. Softening, crazing, cracking. 

Use only water-emulsion waxes. Use 


breaking, weakening of surface no solvent, oily mops, or sweeping 


of tiles such as rubber, 
asphalt, and vinyl. 

compounds. If damage has gone too 
far, there isn't much that can be 
done to remedy the mistakes other 
than to have certain tiles replaced 

10. Tile loosening, perhaps rais¬ 
ing at corners, such as 
asphalt, rubber and vinyl, or 
bubbles in linoleum. 

Avoid excessive use of water and 
detergents. Use proper methods of 
cleaning, rinsing, and drying. Let 
no water stand on floor. See that 
tile is properly adhered to floor. 
Ask Plant Management to check. 


105 












Floor Care 


TO PREVENT 

DO 

11. Wax stains on baseboards or 

walls; wax buildup near base¬ 
boards. 

Wax to only within 6" to 8" of the 
wall. Buffer will carry wax to 
this area. If walls or baseboards 
become spattered during waxing, 
wipe wax off immediately using clean, 
damp cloth and detergent solution. 
Rinse with damp cloth wrung from 
clear water. 

12. Loosening of ceramic, terrazo, 
and quarry tile. 

Avoid excessive use of water. Don't 
let water stand on floor. These 
tiles are held together with grout 
or matrix. Excessive water will 
eventually penetrate and dissolve 
the grout. 

13. Splinters on wood floors. 

Use proper cleaning methods. Avoid 
excessive use of water. Old floors 
will eventually require refinishing. 

14. White streaks on waxed and 
polished wood floors. 

Stay with one type of wax. On wood 
floors you can use either solvent 
or water-emulsion wax. The alter¬ 
nate use of different types of 
waxes causes white streaks. 

15. Worn spots on any floor. 

Use care in moving polisher. Keep 
it moving or turned off. Don't 


bear down on the machine. 

Traffic generally follows definite 
paths. Wax and buff often where 


traffic is heavy. Buff often be¬ 
tween waxings. 


106 











Floor Care 


r 


I 


DAILY DRY DUSTING OR SWEEP MOPPING OF FLOORS 

For daily dry dusting of any floor, General Services Administration, 
Buildings Management Division, Washington, D, C, recommends the use of 
a rectangular yarn mop and a mop-treating compound. This method of 
dusting is called "Sweep Mopping," In the Federal Stock Catalog, the 
yarn mop is sometimes referred to as "Broom, yarn," 

I CAUTION: The mop-treating compound must be used sparingly. Do not use 

I an oil emulsion compound, 

I Steps in Sweep Mopping 

I 1. Select a rectangular yarn mop of the appropriate width. An 18" 

I mop is recommended for use in offices and classrooms; a 36" mop 

I for large, open areas such as corridors and auditoriums, 

L 2, Squirt or sprinkle the mop with a small amount of mop-treating 

I compound. On new mops it is well to treat the mop the day 

before, 

3, Push the mop ahead of you in one long sweep across the room or 
corridor. When the length of the area is covered, turn around 
and mop another length, letting the edge of the mop barely over¬ 
lap the edge of the first mopping. Lift the mop from the floor 
only when turning around, 

4, Have handy a long-handled dust pan and a dust brush, A toy, or 
hearth broom, because of the long handle, is very convenient. 

As trash and dust accumulate, sweep it into the dust pan, 

5, As needed, brush lint and soil from mop into dust pan, 

6, Brush and clean mop of lint and soil before returning it to 
storage. The mops may be washed as needed, 

GENERAL CARE OF FLOORS 



Daily Care 

1. Wipe up spilled material immediately before it has time to dry 
on the floor and be walked on and spread, 

2, Remove all loose soil with a dry dust mop or the soft brush or 
barefloor attachment of the vacuum cleaner. The vacuum cleaner 
is the better method, but the cleaner is often inconvenient to 
use, 


107 


















Floor Care 


Occasionally wipe floor witli a damp mop wrung from clear water, 
NOTE: On wood floors, 1/2 cup vinegar per gallon may be added 

to the clear water. The v inegar will help to prevent streaking. 

Remove spots and stains as soon as possible. See section, To_ 
Remove Spots and Stains from Floors . 

Frequent buffing will lessen the need for damp mopping and clean 
ing. Too frequently floors are re-waxed when all that is needed 
is a good machine buffing. 

Damp Mopping or Cleaning 

1. Remove loose soil and stains as directed under items 2 and 3 
under Daily Care , above. 

2. Prepare two pails of warm, clean water. Have the pails only 
about 2/3 full; if the pails are too full the water may splash 
on the floor. To one pail, add some mild detergent. Do not have 
a suds. The water needs only to have a "slick" feeling when 
tested with the fingers. Do not use strong detergents or cleaners. 
Add nothing to the water in the second pail. Have two clean mops. 

3. Dip a clean mop in the detergent-water solution and wring the mop 
to "damp," (Learn the difference between a "damp" mop and a 
"wet" mop.) 

4. Mop a small area, small enough that the solution may be completely 
removed before it dries. 

5. Wring the second mop to damp stage from the clean water. Go over 
the small mopped area. This is called "rinsing." 

6. A properly mopped and rinsed floor will have no visible water. 

If the floor looks damp or wet, go over it with a clean, dry mop. 
The floor must be completely dry before it is waxed, 

7. Wax and polish the floor. See directions under Waxing and 
Polishing . 

Occasional Cleaning to Remove Wax and Dirt 


This is a job for custodial employees. 

1. Apply wax-stripping solution to small area with mop or scrubbing 
machine. 



3. 

4. 

5. 


108 


















Floor Care 


2, Immediately pick up dirty solution with mop or floor machine 
pickup. 


3. Rinse scrubbed area with clean, damp mop wrung 
^ 4. Let floor dry. Wax. Polish. 

Waxing and Polishing 

1. Be sure floor is thoroughly clean and dry. 


from clear water. 



2. Pour wax into a bucket or pan and apply a "razor-thin" coat to 
the floor, using a lamb's wool applicator, a clean damp mop, or 
a damp cloth folded into a mop head. The unused water-emulsion 
wax must not be poured back into the wax canj to do so may cause 
the entire can of wax to spoil. 

3. Spread any wax thinly and evenly to within 6" to 8" of the base¬ 
boards. The polisher will carry the wax to this area. Remember 
that heavy waxing will result in dirt and wax build-up that will 
cause additional hard work to remove. 


4. Allow any wax to dry thoroughly before polishing. 

5. Polish well. On a properly waxed and polished floor, footprints 
will not show. If a high sheen is desired, follow the polishing 
with a second thin coat of wax. Two thin coats of wax are good; 
even a third coat may be applied, 

6. Re-waxing will depend upon the traffic. 

Cautions 



1. Do not wax ceramic tile floors. If terrazo and quarry tile 

are waxed, use only a good slip-resistant wax . 

2. Do not wax gymnasium or dance floors . 

3. Do not use solvent waxes on rubber, asphalt, vinyl, or cork 
tile floors. Use only water-emulsion waxes on these floors. 
Remember that solvent wax may be either a paste or liquid. 


4. Polish all waxes. Even a self-polishing wax provides a more 
attractive finish when polished. 


109 



















Floor Care 


CARE OF SPECIAL TYPES OF FLOORS 

Asphalt , Vinyl , Rubber , and Cork Ti le 
Do 

1. Follow all directions under General Care of Floors. This includes 
Daily Care, Damp Mopping, Waxing and Polishing. 

2. Avoid excess water. Wipe up spilled water and other substances 
immediately. 

3. Use a water-emulsion type floor wax only. (Federal Stores Stock ^ 
Catalog usually lists two types of water-emulsion type waxes. 12^ 
solids and 167c solids. The 167, solids is the better wax. Don’t 
add water to the wax.) 

4. Remove spots and stains immediately according to section, To Re¬ 
move Spots and Stains from Floors . 

5. Dust with a clean dust mop or the vacuum cleaner. Even a fine- 
hair push broom may scratch the surface. 


Don* t 

1. Use oil in any form on these floors. 

2. Sweep with a stiff-bristled brush or broom, 

3, Use solvent waxes of any kind. (Do remember that all solvent 

waxes are not in a paste form. Some solvent waxes are liquid.) 

4, Use harsh cleaners or abrasives. 

Note: Vinyl has a hard finish and some manufacturers state it does 
not require waxing. However, a good finish of water-emulsion wax 
will provide a protective coating and enhance the appearance of the 
tile. Polish well. 

Linoleum 

1. Follow all suggestions under General Care of Floors . This includes 
Daily Care, Damp Mopping, Waxing and Polishing. 

2. Either water-wax or the solvent type may be used on linoleum. 

3. Because linoleum is soon ruined by alkalies, never use a strong 

soap in cleaning. 



110 






















Floor Care 


4. Avoid excessive use of water. 

5. For removal of spots and stains, see section, To Remove Spots and 
Stains from Floors . 

Wood 

1. Follow all suggestions under General Care of Floors . This in¬ 
cludes Daily Care, Damp Mopping, Waxing and Polishing. 

2. In wiping up floors and/or in the final rinse water, the addition 
of 1/2 cup of vinegar to each gallon of water will aid in pre¬ 
venting streaks on wood floors. 

• 3. Either a solvent or water-emulsion type wax may be used on wood 

'' floors. Do use one type of wax only. The alternate use of a 

water-emulsion of solvent-type wax will cause white streaks on 
wood. 

4. Avoid excessive use of water. 

5. Remove spots and stains immediately, according to section. To 
Remove Spots and Stains from Floors . 

CAUTIONS 

1. Never use wax, dance wax, or corn meal on a gymnasium floor. 

2. Avoid the use of any oil in any form. 

3. Be sure wood floors are properly sealed. See Plant Management 
for this service. 

Ceramic . Quarry , and Terrazo Tile 

These floors are easy to keep clean but must be cleaned often to prevent 
a build-up of dirt between the tiles. The tiles are held together with 
groutj excess water or strong cleaners will eventually dissolve it. 

1. Follow directions under "Daily Care" and for "Cleaning," General 
Care of Floors. 


CAUTIONS 


Ceramic Tile; DO NOT WAX. 





















Floor Care 


Quarry Tile and Terrazo ; Wax generally not recommended . May use 
only light application of any good slip-resistant wax . Make sure 
floor is thoroughly clean before applying wax. Buff thoroughly, 

2. Dust with a clean dust mop. Avoid the use of bristle brushes or 
brooms; these will scratch the surface. 

3. Buff floors after they have been swept and/or mopped to preserve 
sheen and to remove traffic marks. 


4. In the mop water, use a mild detergent only. 

5, Use no oil in any form. Also use no sweeping compound. 

6, Do not use steel wool in cleaning since particles may remain in 
the concrete grouting surrounding the tile and cause rust stains. 

7. These floors will chip. Take care that heavy objects are not 
dropped on them, or heavy machines wheeled or pulled over the 
floor. 


8. Remove spots and stains according to directions under section. 
To Remove Spots and Stains from Floors . 

Suggestions: For a quick method of cleaning floors of this type, 

see Care and Cleaning of Washrooms and the use of an all-purpose* 
compound. 

Concrete 

Sealed or painted 

Daily Care: 

1, Sweep with soft bristle broom, 

2, May be damp mopped. 

3, Dry buff floors often to maintain appearance. 

Cleaning: 



1 . 


Sweep floor thoroughly before cleaning. Use any good 
Apply to small area. Scrub with machine. 


cleaner. 


2 . 


Remove hard-to-clean spots with small amount 
powder. Rinse with clear water. Let dry. 


of cleaning 


112 









Floor Care 


3, Periodically or when conditions demand, the entire floor may 
be scrubbed. 

Waxing; 

If waxing is desired, use a slip-resistant wax. 

Unsealed Concrete 
Cleaning: 

1, May sweep with corn fiber broom or brush. 

2, Remove grease and other spots using a scouring powder. 

3, Scrub with a detergent solution using a scrub brush or the 
scrubbing machine. 

4, Rinse the floor thoroughly with a mop and clean water so that 
there is no soap film left on the floor. May use wire brush 
for hard-to-remove spots, 

5, Do not wax. 

Suggestions 

1. Remove grease and stains before they have time to sink into 
the concrete. 

2. For a hard finish, concrete floors may be sealed. This must 
be done before the floors are painted, 

TO REMOVE SPOTS AND STAINS FROM FLOORS 


Caution ; The directions for use of steel wool and waxing do not apply 
to Ceramic. Quarry, and Terrazo tile . All other directions may be 
followed in removing spots and stains from these floors. 


















Floor Care 


STAINS 

Chewing gum, candle wax, 
grease, and tar. 


FOLLOW STEPS IN ORDER GIVEN 

1. If dry, remove with putty knife. If not 
dry, rub with ice, remove with putty 
knife. 

2. If above method does not completely re¬ 
move, dust with household cleanser. Rub 
gently. Rinse. Wax when dry. 

3. If above methods are not fully satis¬ 
factory, rub gently with fine steel wool 
#00 to #0 dipped in mild detergent. 
Rinse. Wax when dry. 


Marks from rubber or 
composition shoe soles, 
shoe polish. 


1. Rub gently with cloth moistened with water 
emulsion wax. (Solvent wax may be used 
sparingly.) 

2. If above method does not remove, dust with 
household cleanser. Rub gently with damp 
cloth. Rinse. May use a soap pad if care 
is taken not to rub too hard. 

3. If above methods fail to remove, rub 
gently with steel wool size #00 to #0 
dipped in mild detergent. Rinse. Dry. 
Wax. 


Coffee, fruit juice, 
iodine, mercurochrome, 
ink, mustard, catsup, 
etc. 


1. If freshly spilled, take up immediately 
with blotting action using hand or toilet 
tissue, paper towels or absorbent cloth. 
Wash with cloth dipped in mild detergent. 
Rinse. Dry. Wax. 

2. If above method does not remove, dust with 
mild household cleanser. Rub with fine 
steel wool. Rinse. Dry. Wax. 

3. If above methods do not remove, rub with 
fine steel wool size #00 to #0 dipped in 
mild detergent. Rinse. Dry. Wax. 


114 













Floor Care 


STAINS 


FOLLOW STEPS IN ORDER GIVEN 


Cigarette burns, rust, 
mildew, blood, dye, 
grass stain. 


1. Rub with fine steel wood size #00 to #0, 
dipped in mild detergent. Rinse. Dry, 
Wax. 

2. If above method fails to remove, dust 
with mild household cleanser. Rub with 
fine steel wool dipped in mild detergent. 
Rinse. Dry, Wax. 


Paint, varnish, nail 
polish, vacquer, sol¬ 
vents, cleaning fluids. 


1. If freshly spilled, take up immediately 
with blotting action using hand or toilet 
tissue, paper towels, or absorbent cloth, 

2. Wash with cloth dipped in mild detergent. 
Rinse. Dry. Wax. 

3. If dry, remove excess with putty knife. 

4. Dust with mild household cleanser. Rub 
with steel wool #00 to #0 dipped in mild 
detergent. Rinse, Dry, Wax. 

5. If methods above fail, rub with steel wool 
size #00 to #0 dipped in mild detergent, 
rinse. Wax when dry. 


Streaking of floors, 
NOTE; This is usually 
caused by the use of 
too much wax or by 
using different types 
of waxes on wood floors 
or poor rinsing of any 
floor. 


Clean off all old wax by washing with 
mild detergent solution or non-inflammable 
commercial wax remover following manu¬ 
facturer's directions. Rinse floor with 
solution of 1/2 cup vinegar to a gallon 
of water. Rewax. 











fV‘ 




1 . 




f 

I 


t 













CHAPTER 9 


CARE AND CLEANING OF RUGS 

Page 

SPECIAL TIPS ON RUG CARE. 119 

REGULAR CLEANING. 119 

To Shampoo a Rug 120 

SMALL THROW RUGS - WOOL OR NONWASHABLE. 120 

COTTON THROW RUGS - WASHABLE. 121 

TO REMOVE SPOTS AND STAINS FROM RUGS AND CARPETS. 121 
































CARE AND CLEANING OF RUGS 


SPECIAL TIPS ON RUG CARE 

1. Use large composition furniture cups under legs of heavy furniture 
not frequently moved to prevent the legs cutting the rug. 

2. Lift furniture; don’t drag it over the rug. 

3. It is not necessary to move heavy furniture for everyday cleaning. 

4. Do change the arrangement of a room occasionally so that heavy 
pieces of furniture do not always rest on the same spot. 

5. Remove spots and stains immediately. Quick action often prevents 
permanent damage to carpeting. 

6. A rug pad or cushion will prolong the life of a rug. The pad should 
be about 1/2" shorter than the rug on all sides. 

r* 7. Rugs will wear more evenly if they are turned in the room occasion- 
ally. For example, the end that may be near the door will receive 
far more wear than the section at the far end of the room. 

*8. Have mats at doorways to prevent loose soil being carried to the 

*' rug. 

I 

; 9. Throw rugs may be used on carpeting where excess wear is likely to 

/ occur. 

* 

I 

10. Never beat a rug to clean it - beating may break the backing. 

11. Where there is snow, Navajo rugs may be given a quick clean up by 
placing them on a flat surface such as a porch or outside table, 
covering the rug with light dry snow and removing the snow quickly 
with a brush. Reverse the rug and treat the opposite side. 

REGULAR CLEANING 

1. Sweep with the carpet sweeper or clean with the vacuum cleaner 
several times a week. In rooms where there is much use and traffic 
it may be necessary to sweep daily. 

2. Use the carpet sweeper for a light pick up of surface soil. Remem¬ 
ber that the carpet sweeper does not remove imbedded grit and sand 
that may cut the fibers and cause the rug to wear in spots. 

3. Thorough vacuuming is important in removing surface and imbedded 
soil. This means that each section of the rug is given several for¬ 
ward and back strokes. The last time over the section, move the 
attachment in the direction that will lay the nap of the rug most 
evenly. 


119 







Care and Cleaning of Rugs 


4, Periodically, rugs may need to be cleaned by shampooing or the jr 

powder method. There are many powders on the market, but they | 

must be used according to the direction of manufacturers. I| 

B I 

To Shampoo a Rug ■ 

1. Move the furniture off the rug. It must be left off until the I 

rug is completely dry. ■ 

2. Vacuum the rug thoroughly. ■ 

3. Remove spots before shampooing in order to have an even appear-® 

ance of the rug after shampooing. | 

4. Use a commercial product according to directions or make a rich* 
detergent solution by whipping 1^ cups of mild detergent in a ■ 
gallon of boiling water. Cool. Apply the suds to a small areaj : 
of the rug. 

5. Lift the suds with a brush or sponge and quickly go over a small| | 
area. Have a cloth that has been wrung out of clean cold water 
and immediately wipe off the suds. Work rapidly to keep the rug 
backing from getting wet. 

6. Let the rug dry thoroughly before moving the furniture back or 
walking on it. 

7. It is advisable to have rugs cleaned professionally from time to 
time. 

SMALL THROW RUGS - WOOL OR NONWASHABLE 

1. Clean with a brush, carpet sweeper or vacuum cleaner. 

2. Take care of problem spots as soon as possible according to instruc¬ 
tions under stain removal. 

3. If the rug is heavily soiled, it may be cleaned by the shampoo 
or powder method as described under care of rugs. 

4. If small rugs are to be stored, they should be thoroughly 
cleaned and treated with moth spray or crystals and then 
wrapped and stored in a coo 1 pi ace. 

5. Do not shake small rugs as it breaks the backing. 

Use rubber mats or sew on skid-proof backing to 
prevent rugs from skidding. 



120 














Care and Cleaning of Rugs 


COTTON THROW RUGS - WASHABLE 

1. To keep the colors clear, wash frequently. Small rugs under 5 lbs, 
may be washed in home washer and then dried on a flat surface; not 
on a line. If rug weighs more than 5 lbs,, don't try to machine 
wash, 

2, In putting rugs in an automatic washing machine, be sure that the 
washer is balanced. 


TO REMOVE 

SPOTS AND STAINS FROM RUGS AND CARPETS 

STAINS 

FOLLOW DIRECTIONS IN ORDER GIVEN 

Oily and Creamy 
Substances 

Use absorbent powder cleaner or follow 
directions under MILK. 

Sugar and Starch 

Wipe spot repeatedly with cloth or sponge 
wrung out of clean water. Blot up all excess 
water. 

Milk 

Sponge repeatedly with detergent solution, 
then with clear water. Blot carefully. 

Acid Substances 
(Fruit Juices, etc.) 

Blot up liquid as soon as possible with damp 
cloth; sponge several times with clear water. 
If spot remains, sponge lightly with solution 
of 1 tablespoon baking soda in quart of water 
to neutralize. Sponge again with cloth wrung 
out of clear water. Blot, 


Blood Stains Sponge with cold water. If spot remains, use 

small amount of detergent and water; follow 
with clear water. Blot. 


Nail Enamel Quickly blot up as much as possible, taking 

care not to spread the spot. Nail polish 
remover may remove the spot. Apply small 
quantity of polish remover to small area, 
than blot up excess. Do not use on rayon or 
rayon—wool blends ” it will dissolve the fibers. 
For rugs containing rayon, consult professional 
rug cleaner. 


121 















Care and Cleaning of Rugs 


STAIN 

FOLLOW THESE DIRECTIONS 

Pet Spots 

m 

Sponge urine spot thoroughly with clear v/ater 
and blot quickly. Go over spot with deter¬ 
gent solution, then wipe off with cloth dam¬ 
pened with clear water, blotting up excess. 

If spot has dried, saturate with solution of 
1/3 cup of white vinegar to a cup of warm 
water and let stand for a few minutes. Blot 
and repeat treatment until discoloration dis¬ 
appears. Then dry carpet as quickly as 
possible. 

Ink 

Washable: Blot up immediately. Use damp 

cloth. Ballpoint: Blot up immediately. 
Permanent: Consult professional cleaner. 

Rust 

Try clear water treatment. If unsuccessful, 
consult professional cleaner. 

Cigarette Burn 

If burn chars only surface of rug, use sharp 
shears to snip away blackened ends of tufts. 
Sponge with detergent solution, then clear 
water. For severely burned spot, consult 
professional carpet repair service. 

Wax 

If wax has dried, use stiff bristle brush to 
remove solid matter. Rub with warm soapy 
water or foam-type rug cleaner. Spots from 
self-polishing floor wax and cream-type waxes 
should be cleaned with warm water and deter¬ 
gent. If necessary, follow with foam-type 
cleaner. 

Vomit 

Scrape up solid materials. 

Sponge with clear water and blot up liquid. 
Follow with neutralizing treatment under 

Acid Substances. 



122 
















1 


Care and Cleaning of Rugs 


STAIN 


FOLLOW THESE DIRECTIONS 


Chewing Gum 




If dry, pull off carefully with fingernail or 
dull knife. 

If gum is soft, wrap an ice cube in a cloth 
and hold on spot until gum is firm and can be 
picked off. 

Clean the spot with damp cloth wrung from 
mild detergent solution. Don’t rub. Dry. 


Unknown 




If fresh, absorb all liquid possible with 
clean, slightly damp cloth. Scrape off solid 
material carefully with spatula or spoon and 
pick up with cloth. Sponge with cloth wrung 
out of clear water. If spot remains after 
drying, use solution of detergent and water, 
followed by sponging with cloth dampened with 
clear water. If possible, raise rug to let 
back dry. Electric fan or hair dryer will 
help. 



Fos+ -Vinne. 

is 

Impor-Von-i 

« 

in 

Re mov in Q 

i 

S-Voins. 


123 































CHAPTER 10 


CARE AND CLEANING OF FURNITURE AND ACCESSORIES 

Page 

THE IMPORTANCE OF FURNITURE AND ACCESSORY CARE. 127 

SOME SPECIAL TIPS FOR FURNITURE CARE. 128 

DUSTING. 130 

The Vacuum Cleaner 130 

A Dust Cloth 131 

Yarn Duster With Handle 131 

Brushes 131 

FIBERGLAS FURNITURE . 131 

LACQUERED FURNITURE . 132 

LEATHER FURNITURE. 132 

METAL FURNITURE (See Metals, Chapter 12) 

PLASTIC FURNITURE - Hard Finish . 132 

WICKER, REED, RATTAN, AND CANE FURNITURE. 133 

WOOD FURNITURE. 133 

FABRIC UPHOLSTERY . 134 

Routine Care 134 

To Remove Certain Spots and Stains 135 

To Mend Tears or Cuts 137 

PLASTIC UPHOLSTERY. 138 

Routine Care 138 

To Remove Spots and Stains 138 

To Mend Tears and Cuts 139 

LAMPS, SHADES, LIGHT GLOBES, AND BULBS. 139 

RADIOS. 1^0 

RECORD PLAYERS. 1^0 

TELEVISION. 


125 




















CHAPTER 10 


CARE AND CLEANING OF FURNITURE AND ACCESSORIES - Cont. 


Page 

DRESSERS, DESKS, AND LOCKERS. 141 

LOCKERS AND CLOSETS. 142 

BED, MATTRESS AND SPRINGS. 142 

SHEETS AND PILLOW CASES . 143 

ACCESSORIES. 143 

FLOWERS. 144 

HOUSE PLANTS. 146 



126 

















CARE AND CLEANING OF FURNITURE AND ACCESSORIES 




THE IMPORTANCE OF FURNITURE AND ACCESSORY CARE 

I We all want nice and attractive things. In furniture and accessories, 

■ 1 as in all equipment, good care extends the life and adds to the 
f ^ attractiveness. This means that employees and students alike need to 
know how to care for the things where they live, play, or work, 

, People who have made a study of habits tell us that when we have done 
! ' a thing three times a certain way, the action becomes a habit. Good 
j habits and bad habits are formed the same way; by repeating the action. 

! Then, if students are to form good habits, we must know and follow 

i good practices and teach and show students until the good practice be- 
, comes a habit. We didn't know how to appreciate and care for nice 
i - things without being taught; neither do students, 

i 

I 

' The overall effect of new furniture and equipment is attractive. How 
attractive it will be in a few years will depend upon how well you 
take care of it. The life, use, and attractiveness of furniture can be 
' extended by regular and proper care. 



127 















Cetc and Cleaning of Furniture and Accessories 


SOME SPECIAL TIPS FOR FURNITURE CARE 



ALWAYS 

NEVER 


Know how to care for all 
furniture and accessories 

Think that one cleaning 
applies to all furniture 
accessories. 

practice 

and 

Follow good 

practices every time. 

Think you can use a good 
just now and then. 

practice 


Use furniture for the purpose 
for which it was meant. 



Use chairs for step stools or step 
ladders. 

Put the feet in chairs, on tables, 
or on other furniture. 

Use unprotected table or desk tops . 
when cutting with sharp objects, « # 
such as knives. 

Set objects on upholstered furniture. 


Apply nail polish in the bedroom 
area. Spread a paper over the 
table or desk when applying nail 
polish or polish remover. 


Apply nail polish when sitting on 
upholstered furniture or at any 
time without protecting the surface 
you are using. 


Sit in a chair with all four legs 
flat on the floor. 


Rest the weight on the two back legs 
of a chair. This will strain and 
ruin the frame. 


Keep your hands off of upholstered Touch upholstered furniture with 
furniture when possible. dirty hands. 


128 


! 





















Care and Cleaning of Furniture and Accessories 


ALWAYS 

NEVER 

See that buckles, brads, and 
other sharp objects do not rub 
on furniture. 

Sit on upholstered furniture with 
sharp objects on clothing that will 
rub or tear the upholstery. 

Keep oil and grease off of 
upholstered furniture. 

Lean the head back on upholstered 
furniture when you have oiled hair. 
Wipe hands on upholstered furniture 

Handle soft drinks, coffee, food, 
etc. with care, (Being careful 
is good manners.) Set container 
in a saucer or on a paper or pad 
of some kind, 

i 

Spill drinks on furniture. 

Set bottle, glass, or 
cup on furniture. 

Pick up and move an object on 
furniture tops. 

Scratch tops by sliding objects 
over the surface. 

Remove wet clothing before 
sitting on furniture. 

Sit on furniture in damp clothes. 

When waxing wood furniture, 
keep the wax cloth moving. 

Let a damp cloth lie on a wood 
surface, (A waxed cloth is a 
damp cloth.) 

Take damp articles or clothing 
to the correct place. 

Put damp articles or clothing on 
furniture. 

Keep cleaning equipment off of 
furniture. 

Lean equipment on furniture or 
walls. 


I 

t 

















Care and Cleaning of Furniture and Accessories 


ALWAYS 

NEVER 

Know you have ample space before 
moving furniture. 

Push furniture against other furni¬ 
ture or walls. 

Move furniture with care. Ask 
someone to help you if you can't 
move the furniture easily. 

Shove or push furnture. 

Move furniture only as needed 
to rearrange or clean under. 

Example: It isn't necessary to 

move a bed everytime it is made or 
dusted. Move only when doing 
general cleaning. 

Move heavy furniture everytime you 
clean. 

Close windows and doors during 
rain or dust storms. 

Let furniture get wet or dust 
packed, 


DUSTING: 

Dusting of furniture and accessories is usually considered an easy job 
and too often no teaching and explanation are given with an assignment. 

Good dusting is done by the use of only a few methods, equipment, and 
materials. Learn what equipment and materials are used, how to do a 
good job and teach and show students how to dust correctly. 

For suggestions on Dusting refer to Chapter 2. 


Dusting of furniture and accessories is done 
by using: 

1, The Vacuum Cleaner 


The soft round dusting brush attachment is used for the usual dust- 
> the upholstery attachment for dusting upholstered furniture, 
and the crevice tool for reaching hard-to-get-at places, such as in 
corners or crevices and between the back and seat, sides and seat, 
and seams of upholstery. 



130 
















Care and Cleaning of Furniture and Accessories 


This is the best method of dusting because the cleaner holds the 
dust. The use of the cleaner, however, is limited in educational 
facilities. 


2. A Dust Cloth 


Use a dust cloth of soft, absorbent material 24" to 36" square. 
When children dust, have the cloth of a size they can handle 
easily. Adults may want a cloth to be 36" square. 



Dry dusting is done with a dry untreated cloth. Damp dusting is 
done with a cloth that has had a few drops of water sprinkled on 
it and the cloth folded and refolded to absorb all moisture. 


Flannel, washed cheesecloth, old soft cloths, 
or wool cloths are recommended for use as 
dust cloths. Old sheets and pillowcases 
usually do not make good dust cloths 
because they are too firm. 

Never use an oiled dust cloth because oil attracts 
softens wax and makes it sticky and gummy. 



3. Yarn Duster With Handle 

1 The yarn duster is used for reaching places difficult to reach with 

the dust cloth. Wrap a cloth around the yarn duster if the place 
you are cleaning is very dusty. The cloth is easier to wash than 
the duster. The use of the yarn duster is limited. 

4. Brushes 

An upholstery brush is suggested for 
use on fabric upholstery when the 
vacuum cleaner is not used. 

A paint or other soft brush is used for removing dust from corners, 
such as window sills, fireplaces, and the like. A soft brush may 
also be used for dusting accessories such as figurines, carvings, 
and the like. The use of the brush is limited. 




FIBERGLAS FURNITURE 

Hard fiberglas, at this time, is only used in the seats of straight 
chairs. 

Dust with dry soft cloth. To remove finger prints and other soil, wipe 
with damp cloth wrung from weak detergent solution. Dry. 


131 















Care and Cleaning of Furniture and Accessories 


LACQUERED FURNITURE. SUCH AS PIANOS 

Dust with soft dry cloth. If dull wipe with soft, barely damp cheese 
cloth. Rub gently with soft dry cloth. 

Do not place vases or decorative objects on piano tops; they may leave 
pressure marks. 

Do not use furniture polish or any polishing preparation on pianos. 

LEATHER FURNITURE, UPHOLSTERY. AND TABLE TOPS 

Dust with soft cloth. Occasionally wipe with damp sponge or cloth 
wrung damp dry from clear water. Use as little water as possible. 

When leather becomes dirty, a small amount of mild detergent may be 
added to the water. Go over with clean damp cloth to remove all traces 
of detergent. Dry. 

Occasionally, to protect the leather and to remove soil, go over entire 
surface with saddle or leather soap. Follow directions on can. 

METAL FURNITURE 



See Chapter 12, Care and Cleaning of Metals . 


PLASTIC FURNITURE - HARD FINISH -- 

This is a hard plastic and differs from the pliable plastic used in 
upholstered furniture. The cleaning procedures include hard fiberglas. 

Dust daily with soft cloth. Wash as needed with damp cloth wrung from 
a mild detergent solution. 

The plastic may be protected by rubbing with an appliance wax. The 
wax is wiped off while still damp. 

Some manufacturers of hard plastic recommend the following care only! 
Clean with liquid household detergent and warm water. Allow to air 


dry. 


Cautions 


1. Do not use abrasive cleaners; they will scratch and dull the 


plastic surface. 


132 














Care and Cleaning of Furniture and Accessories 


2. Do not move rough objects over the surface. This will cause 
fine scratches. 

3. Do not use furniture polish. 

WICKER. REED. RATTAN. AND CANE FURNITURE 

I Dust with brush or vacuum cleaner. Occasionally wipe with wet cloth 
to prevent becoming dry and brittle. 

^ Most wicker furniture will sooner or later require a coat of paint or 
varnish. 

WOOD FURNITURE 


Dust daily with a soft, lintless, clean dust cloth or with the soft 
round vacuum cleaner attachment. Dust, if not removed promptly, will 
leave fine hairlike marks. 


In dry climates where there is a lot of dust, sprinkling a few drops 
of warm water on the dust cloth will aid in preventing scratches on 
the wood and will pick up the dust more readily than a dry cloth. 

Occasional waxing will help to protect the finish. Have surface 
clean by wiping with cloth wrung from a mild detergent solution. Wipe 
with damp cloth wrung from clear water. Dry. Wash, rinse, and dry 
only a small area of the surface at a time. Apply wax sparingly. 
Remember that too much wax results in a sticky and gummy surface that 
collects dust and dirt. Let thin coat of wax dry. Rub thoroughly 
with the grain of the wood until a clean finger leaves no mark. 

Hard wax such as used on automobiles 
gives a rich luster and hard finish 
to wood furniture. Be sure to fol¬ 
low manufacturers instructions for 
use and for having the surface clean 
before applying wax. 

To clean crevices in carved furniture, use a small stick wrapped in 
damp cotton. 



To remove blemishes, purchase a commercial blemish remover. Care must 
be taken to avoid rubbing through the finish of the wood. 


Don't wax furniture where oil polishes 
have been used. Oil and wax make a 
gummy residue. 



133 




















Care and Cleaning of Furntirue and Accessories 


Avoid sliding objects over wood surfaces such as table tops# This 
practice will scratch the surface, 

FABRIC UPHOLSTERY 

Fabric upholstery may be wool, wool blends, cotton, cotton blends, or 
synthetic fabrics. 

It is well to consider the use of flaps for places that are readily 
soiled such as arms and backs where hands or hair oil are most likely 
to leave soil. Flaps may be made of the same material and color of 
the upholstery or a contrast may be used. Flaps will necessarily have 
to be kept clean by washing or dry cleaning. 

Routine Care 

1. Remove cushions. 

2. Dust entire body, back, front and sides with the vacuum cleaner 
upholstery tool. Use crevice tool to reach depths between seat 
and back and sides. An upholstery brush or a whisk broom may 
be used. The vacuum cleaner is the best because the suction 
removes imbedded dust. Too, the vacuum cleaner bag holds the 
dust and does not scatter it over the room. 

3. Brush cushions, back, front, and sides and replace. 

4. Dust the frame with soft cloth or with round soft dusting tool 
of vacuum cleaner. 

5. Blot any stain or spill immediately, 
using facial tissues or barely damp 
cloth. Don't rub - blot . 

6. For best results, clean upholstery before it is obviously 
soiled. Imbedded soil and stain may affect the fabric so 
that the stained area will have a different color even when 
carefully cleaned. Light cleaning will minimize this hazard 
and keep the material looking new and bright. 

7. In removing stains, always test the fabric where it won’t show, 
to make certain no damage will be done. 

8. Light stains may be removed by a "rich suds" that is made with 
very little water and a good detergent or soap flakes. A thick 
lather is made by using not more than four parts of hot water 



134 


i 







Care and Cleaning of Furniture and Accessories 



to one part of detergent or six tablespoons of white soap 
flakes to one pint of hot water. Let the selected solution cool. 
Then beat to a stiff lather with an egg beater. Apply the 
lather - not the water - with a small sponge or brush to the 
stained area. Work from around the outside of the stain toward 
the center of stain using quick, short strokes. Work quickly 
and keep upholstery as dry as possible. Wipe the lather away 
with a small sponge squeezed out of clear, warm water. Move to 
the adjoining area and continue until work is completed. Use 
an electric fan to speed the drying process. Allow the furni¬ 
ture to dry thoroughly before using. 

9. There are many good commercial products on the market for clean¬ 
ing upholstery. Before purchasing and using, know the fabric 
to be cleaned and the stains to be removed. Cleaners are de¬ 
signed for specific fabrics and stains. Make sure that the pro ¬ 
duct is not flammable or explosive and does not emit dangerous 
fume s . 

10. Arrange for professional cleaning for badly soiled upholstery. 

To Remove Certain Spots and Stains From Fabric Upholstery 

Lipstick, grass, carbon paper, and Indian ink stains from fabrics 

not harmed by moisture : 

Lubricate the stain with a mild liquid detergent or a soapless 
shampoo. Rub the detergent or shampoo into the spot and leave 
it for one-half hour. Then work the spot with fingers or a 
brush. Wipe stains with cloth wrung from clear water. Don't 
use soap. Soap contains alkali which sets grass and many other 
stains. 

Oily and creamy substances - Grease ; 

Use absorbent powder cleaner. Follow the manufacturers in¬ 
structions. 

Sugar and starchy foods : 

Blot up immediately with damp cloth. Don't rub - blot . 

Wipe spot repeatedly with cloth or sponge wrung out of clean 
water. 

Milk : 

Blot up immediately. Sponge repeatedly with detergent so!^ution, 
then with clear water. 



135 




























Care and Cleaning of Furniture and Accessories 


Acid substances such as fruit jui c es, soft drinks, 

Blot up liquid as soon as possible with damp cloth; sponge 
several times with clear water. 

If spot remains, sponge lightly with solution of 1 table¬ 
spoon baking soda in quart of warm water to neutralize. 

Sponge again with cloth wrung out of clean water. 

Blood stains : 

Blot immediately. 

Sponge with cold water. If spot remains, use small amount 
of detergent and water; follow with clear water. 

Nail enamel ; 

Quickly blot up as much as possible, taking care not to 
spread the spot. Nail polish remover may remove spot, 

(Do not use on rayon or rayon-wool blends, it will dissolve 
the fibers,) Apply small quantity of liquid to small area. 

For fabrics containing rayon, consult a professional cleaner. 

Vomit ; 

Scrape up solid materials. 

Sponge with clear water and blot up liquid. 

Follow with neutralizing treatment under Acid Substances , 

Pet spots : 

Sponge urine spot thoroughly with clear water and blot quickly. 
Go over spot with detergent solution, then wipe off with 
cloth dampened with clear water, blotting up excess. 

If spot has dried, saturate with solution of 1/2 cup of 
white vinegar to a cup of warm water and let stand for a 
few minutes. Blot and repeat treatment until discoloration 
disappears. Then dry upholstery as quickly as possible. 

Ink: 

Washable - Blot up immediately. Use damp absorbent cloth. 
Ballpoint - Blot up immediately. May have to consult a 
professional cleaner. 

Permanent - Consult professional cleaner. 




136 















Care and Cleaning of Furniture and Accessories 


Rust: 

Try clear water treatment. If unsuccessful, consult pro¬ 
fessional cleaner. 

Wax : 

If wax has dried, use stiff bristle brush to remove solid matter. 
Rub with warm soapy water or foam-type cleaner. Spots from 
self-polishing floor wax and cream-type waxes should be cleaned 
with warm water and detergent. If necessary, follow with 
foam-type cleaner. 

Chewing Gum : 

If gum is dry, pull off carefully with fingernail or back of 
dull knife, being careful not to injure the fabric. If gum is 
soft, wrap an ice cube in a cloth and hold on spot until gum 
is firm and can be picked off. 

Unknown: 

If fresh, absorb all liquid possible with clean slightly damp 
cloth. Scrape off solid material carefully with spatula or 
spoon and pick up with cloth. Sponge with cloth wrung out of 
clear water. If spot remains after drying, use solution of 
detergent and water, followed by sponging with cloth dampened 
with clear water. 


To Mend Tears or Cuts in Fabric Upholstery 


Using iron-on tape : 

Match the upholstery color as closely as possible with mending or 
iron-on fabric tape. 

Trim off frayed edges of cut or tear in upholstery. 

Cut the tape a size larger than the place to be repaired. 

Insert tape in the tear with the shiny or no-stick side down. 
Smooth out tear or cut and bring edges as near together as 
possible. 

Press with hot iron following instructions on package. 

Darning : 

Match the color and texture of the upholstery as closely as 
possible with thread or yarn. Using a curbed upholstery 
neddle, reweave the cut or tear. Take care to extend the 
darning well beyond the damaged area so that the mending will 
not pull out. 




137 





















Care and Cleaning of Furniture and Accessories 


PLASTIC UPHOLSTERY 


Routine Care 

1. Dust with vacuum cleaner using soft brush attachment and 
crevice tool for hard-to-reach places OR dust with soft 
clean cloth. Get into all crevices to remove dust and 
prevent the dust and sand from scratching the plastic. 

2. Wipe occasionally with damp cloth wrung nearly dry from 
clear water. 

3. Waxing improves the soil resistance and cleanability of 
plastic. Any hard wax, such as automobile, may be used. 

To Remove Spots and Stains From Plastic 

Ordinary dirt : 

Wash with warm water and a mild 
soap such as Ivory. Apply to 
large area and let soak a few 
minutes. Remove with damp 
cloth. A fingernail brush 
may be used to aid the soap and water to release the dirt. A 
small amount of ordinary household cleanser may be used to re¬ 
move stubborn stains. Rinse. 

Chewing gumi 

Chill with ice. Remove by careful scraping. If this method does 
not remove the gum, most hair oils or Three-in-One oil will 
soften the gum so that it may be removed. 

Tar : 

Wipe up as quickly as possible. Then clean the spot with a 
cloth dampened with oil. 

Nail po lish and nail polish remover : 

Wipe up as quickly as possible. These substances cause per- 
mnent damage. Avoid spreading the nail polish or remover. 

Paint : 

Follow directions under T^. Do not use paint remover or 
liquid type brush cleaners. 



138 



















Care and Cleaning of Furniture and Accessories 


I 


fi 



4 


To 

i 


LAMPS 

1 . 

2. 


Shoe heel marks ; 

Follow directions under Tar . 

Ballpoint ink : 

May sometimes be removed 
by rubbing with damp cloth. 

Place a clean white cloth 
over the stain and dampen 
the cloth with hydrogen 
peroxide and allow to re¬ 
main for 30 minutes to an 
hour. This may be repeated 
several times. 

Caution : Do not use this method on seams as the peroxide 

will weaken the thread. 

Shoe polish : 

Follow directions under Ballpoint ink . 

General : 

If stains are found which do not respond to any of the other 
treatments, it is sometimes helpful to place the furniture in 
direct sunlight for two or three days. Mustard, ballpoint ink, 
certain shoe polishes, and dyes will sometimes bleach out in 
direct sunlight and leave the plastic undamaged. 

Mend Tears and Cuts in Plastic Upholstery ; 

1. Buy a good plastic mending tape to match the color of up¬ 
holstery or use clear tape. Ordinary plastic tapes are not 
substitutes for plastic mending tape. 

2. Cut piece of tape a size larger than the damaged area. 

3. Follow instructions on package and smooth the tape over the 
damaged area. Avoid wrinkles. 

SHADES. LIGHT GLOBES. AND BULBS 

Disconnect lamp cord from wall socket. 

Remove the lamp shade and brush or clean it with the vacuum cleaner 
soft brush attachment, a soft brush or a clean dry cloth. 































Care and Cleaning of Furniture and Accessories 


t 


3. 


4. 


5. 


6 . 


On washable shades, a damp cloth may be used to remove soil. 

On non-washable shades, use an art gum eraser to remove soil. 

Wash and dry the reflecting globes as you 
do a dish. Be sure they are cool . 

Wipe the light globes with a damp cloth. 

Be sure they are cool . 



7, Dust and polish the metal or ceramic parts of the lamp with a dry 
cloth. Wipe with damp cloth if needed. 


8, Replace reflector, globe, and shade, 

9, Connect cord to outlet, 

RADIOS 

1, Dust daily, 

2, Clean the cabinet or case according to the kind of material, 

3, All radio cases will need an occasional wiping with a damp cloth. 
For washing directions, see To_ Wash Wood , etc. 


RECORD PLAYERS 


The mechanism is delicate; attempt use only after the operation is 
fully understood. Keep case closed when not in use to prevent dust 
accumulation, 

1, Dust the cabinet daily with soft cloth, 

2, Clean the cabinet according to directions for the specific 
material, 

3, Use the vacuum cleaner or a soft brush to dust the fabric in 
front of the speaker, 

4, Dust the records with a soft brush. Special brushes are made 
for dusting records. Keep records separated by replacing in 
folder or by putting paper or plastic between records. Keep in 
record cabinets if possible, 

TELEVISION 

Place the television where no bright light will fall on the screen 

or in the eyes of the viewers. 


140 











Care and Cleaning of Furniture and Accessories 


Move only when necessary. Do not shove, push, or jerk. To do so may 
loosen a connection or ruin a tube. 

<1 For maximum comfort, the viewers should not be seated closer than a 
V distance of 5 feet from the screen. Have some light on when night 
j viewing. This is recommended for protection of eyesight, 

( Handle knobs with care to prevent machine getting out of adjustment, 

1. To clean the cabinet, dust with soft cloth daily. Wipe with 
damp cloth to remove fingerprints. 

2, To clean the picture window, use a mild detergent on a soft 
lint-free cloth. Remove surplus moisture with the same cloth 
used to apply the solution and allow the glass to air dry. 


Cautions 


1. Do not use a dry cloth or dry tissue to clean the picture 
window and the surface of the frame that holds the window in 
place. Rubbing with a dry cloth will attract dust. 

2. Do not use glass cleaners, polishes, oils or waxes on the 
window or on the surface of the frame that holds the window 
in place. Such substances will cause a non-removable film 
to develop, 

3. Do not set instruments or ornaments with rubber feet on the 
cabinet. Chemicals in rubber have a tendency to leave a 
stain. 

4. Have only an authorized repair man make adjustments or 
repairs inside the receiver, A severe shock can result 
from tampering. 



DRESSERS, DESKS, AND LOCKERS 


1. Remove the drawers and empty all contents. 


2. Vacuum or dust the drawers with a soft cloth. Get into all 
corners and seams. 

3. When the drawers are soiled, wash with a damp cloth wrung from 
mild detergent and water. Allow to dry thoroughly. 

4. Vacuum or dust the inside of the chest and replace the drawers. 


141 

















Care and Cleaning of Furniture and Accessories 


5. Line the drawers with clean paper. Fold and replace all iten.s 
in an orderly way. Keep like items together. Plastic bags ‘re 
good to use in storing items such as hose, socks, ribbons, eto. 

6. Clean the outside of the chest according to the finish. 


LOCKERS AND CLOSETS 


1. Remove contents. Dust the inside with the vacuum cleaner or \ 
soft cloth. Be sure to clean all corners, seams, and floori 

A damp cloth will help to remove soil and dust. 

2. Brush and dust contents before replacing in the locker. Rep.lj 
contents, putting like items together. Be sure shoes are clea, 
and polished. Storing shoes in plastic or fabric bags will 
protect the shoe from dust and aid in keeping the storage neat. 

3. Some items such as pajamas can be placed on hooks. Other items 
such as jeans and sweaters can be folded and placed on a shelf. 
(Never hang a sweater - fold it.) 

In hanging clothing, such as dresses and blouses, be sure che 
shoulder seams are straight on the hangers. This helps to l.etip 
the clothing in shape. 


Some straight skirts and slacks can be folded and hung on the flat 
rod of a hanger. First, fold a paper over the rod to help in 
keeping the clothing from creasing. 

4. Clean the outside of the locker according to the finish. 

BED, MATTRESS. AND SPRINGS 


Bed : Clean the bed according to finish. 


The hospital way of making a bed is recommended. The first sheet i.s 
thrown over the bed and the corners mitered on one side. Without 
leaving that side of the bed, the second sheet is handled the same way, 
then the blanket is tucked in and the spread is arranged. All of this 
is done from one side of the bed. Then, with only one trip around the 
bed, the other side is completed in the same way. 


It is time saving for two people to work together 
in making a bed, but when old enough, each student 
should be taught how to make a bed alone. 



142 


















Care and Cleaning of Furniture and Accessories 


Mattress : Dust the top with vacuum cleaner or brush. Dust the sides. 
Turn and dust the reverse side. 

Springs : Dust with vacuum cleaner or soft cloth, A damp cloth may 

be used, 

SHEETS AND PILLOW CASES 

1, Loosen the tucked-in edges of sheets before removing them from the 
bed. Don't pull them free; this may weaken or tear the sheets, 

2, To remove a pillow case, first loosen the pillow by pulling it 
toward you from the open end of the case. Then grasp the case at 
both corners of the closed end and gently shake the pillow free. 

Never use a sheet or pillow case as a wrapping for other soiled 
clothes. This strains the fabric and also causes heavy soil. 

When you send sheets and pillow cases to the laundry, put them in 
the laundry bag without folding them. This saves time for you 
and the laundry, 

ACCESSORIES 


In the care and cleaning of accessories, as in all care, know the 
material with which you are working. 

Before washing an accessory such as a figurine, examine for an air 
space or hole in the base, and if there is one, be sure no water enters. 
Always have accessories thoroughly dry before replacing on furniture 
tops. 

Ash Trays ; Empty ash trays in toilet bowl, when possible, to avoid 
p^sible fire hazard. Make sure that items that might clog the plumb¬ 
ing, such as nut shells, pins, bobby pins, or match sticks are first 
removed, 

Rinse, wash, rinse, and dry the ash tray the same way that you care for 
any like dish. 

Ceramics : Wipe with damp cloth for regular cleaning. When washing 

is needed, wash as other dishes. Handle with care. 

Glass : Wash each piece separately, using warm detergent water and 

cloth or sponge. The occasional use of a solution of 2 tablespoons 
vinegar to a quart of warm water will help in removing sediment ^tid ^ 
preventing cloudiness, A bottle brush will aid in cleaning the inside 
of vases and make cleaning of indentations of cut crystal easy. 


143 














Care and Cleaning of Furniture and Accessories 


Rinse with hot water. Wipe dry with clean damp cloth. 

Metal : See Chapter 12, Care and Cleanin g of Metals. 

Plastic : Wash as other dishes. 

Pottery : Some pottery may be washed the same as dishes. Pottery 

that has not been fired or glazed is wiped clean occasionally with a 

damp cloth. 

Wood : Dry dust daily to prevent scratches and a build-up of dirt. 

Wipe occasionally with a damp cloth. Wax and polish, following 
directions under Care of Wood , 

Wall Hangings : Wall hangings come in a variety of different materials 
and fabrics. All should be kept dusted by using the soft brush attach 
ment of the vacuum cleaner or a soft cloth. Fiber hangings will be 
freshened by an occasional wiping with a damp cloth. Materials such 
as silk and wool and hand painted hangings should be cleaned only by 
professionals. 

FLOWERS 

Artificial Flowers 

1, Paper flowers. Dust with paint brush or soft cloth. Discard 
faded or torn flowers, for these cannot be renewed. 

2, Plastic flowers. Dust with paint brush or soft cloth. When 
needed, wash plastic flowers under a gentle stream of cool 
water. They may also be "dunked" in a basin of cool water. 
Shake the flowers gently to remove excess water and pat dry 
with a soft cloth or facial tissue. Take care not to loosen 
the flower heads, as they fall off easily - if one falls off, 
replace, and hold in place with a strip of cellophane tape. 

Fresh Flowers 


1. Change the water in the 
container every day to 
help the flowers last 
longer. Take the flowers 
out of the container and 
spread them gently on a 
newspaper. Wash the con¬ 
tainer and put in fresh, cool 
water. 



144 




















Care and Cleaning of Furniture and Accessories 


2. Discard any wilted or faded flowers. Pick off dead foilage or 
any leaves that have been under water. It may be good to cut 
a short length off each stem in order that the flowers may 
absorb more water. Cut the stem on a slant with a sharp knife 
or sharp scissors. 


3, Rearrange the bouquet. Remember to place the larger and darker 
colored flowers at the lower part of the arrangement and the 
lighter colored or smaller ones at the top. The real beauty of 
cut flowers shows up when arranged in a natural, pleasing 
manner. So, use your imagination, (Don't just stick a fistful 
of flowers in a peanut butter jarl) 


4, Put the container of flowers in a location where it will be out 
of direct sunlight, heat, and drafts. Wind and heat make the 
flowers wilt. 


Cutting and caring for fresh flowers 

1, Early morning or late in the day is 
the best time for cutting flowers. 

In the morning the stems are carry¬ 
ing a heavy load of moisture 
(especially if you thought to water 
the ground well the night before.) 

If the flowers are cut late in the 
day, they can stand overnight in 
water to "harden" before arranging 

2, Use a sharp knife or sharp scissors - the sharper the tool 
the less you will crush the stems. Cut the stems on a slant. 
(The foilage and stems can drink more water from a slanted 
cut than from a cut straight across.) 

3, Do not arrange flowers immediately after cutting. Treat them 
as florists do; let them soak up water or "harden" for several 
hours with the stems deep in tepid or even warm water. Roses 
and flowers with tough leaves should be plunged into water 
right up to the neck. Chrysanthemums, marigolds, and flowers 
with soft leaves that decay fast under water should have all 
the leaves stripped away that will be below the water line 

of the container, 

4, Keep flowers in a cool, dark place until you are ready to 
arrange them. A cool closet or a bedroom will serve the 
purpose. Don't store them in the refrigerator unless you 
want to keep them for some time. 













Care and Cleaning of Furniture and Accessories 


5. Flowers with a milky substance in their stems or coarse 
hairs along their stems (such as oriental poppies) must 
have the cuts "healed." Scrape the hairs from the cut and 
two or three inches back. Hold the stem over a flame or 
plunge it in boiling water for a minute. Hold the blossom 
well away from the heat, or cover it with paper. (The steam 
and heat will injure the blossom.) Remember that dahlias 
and poppies need to be sealed, also hoilow-stemmed plants 
such as larkspur and delphiniums. 

Roses and chrysanthemums last better if you split the stems 
up from the cut end two or three inches and mash the split 
ends with a hammer. 

HOUSE PLANTS 


1. Don't overwater; the soil should be dry 
before watering. Use tepid water; try 

it with your hand. ( Tepid means that the 
water is slightly warm.) Some plants where 
the container has a drainage hole can be 
set in a sink or basin of tepid water that 
reaches a few inches up the sides of the 
pot (but not into the pot), The 
water will soak into the soil. 

When the soil is damp, remove 
the pot and wipe dry. 

2. Remove yellowing or dead leaves 
and faded or falling blossoms. 

3. Use a soft paint brush to dust 
off fuzzy leaves such as African 
violets. The brush may also be 
used to dust smooth-leaved plants. 

4. Occasionally, give smooth-leaved 
plants a quick but gentle spraying 
with lukewarm water to keep them 
clean and shining. 




5. If the containers are washable, wipe them clean with a damp cloth. 
Paper or foil container wrappings will need to be replaced now and 
then so that the coverings will be fresh and pretty. 


146 







Care and Cleaning of Furniture and Accessories 


, Don't: (1) have a litter of little, badly-kept plants, (2) let 
plants become straggly or stunted or too big for the pot they 
occupy, 

. Plants need to be "fed." There are commercial preparations that 
must be used according to directions on the label, or you can 
soak barnyard fertilizer in a can of water and feed and water 
the plants with this "soak" water. 





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CHAPTER 11 


CARE AND CLEANING OF WASHROOMS 


TEACH STUDENTS HOW TO USE THE WASHROOM 


Page 

151 


PROVIDE AMPLE MATERIALS FOR STUDENT USE. 152 

KEEP THE WASHROOM CLEAN. 152 


CLEANING A WASHROOM WITH AN ALL-PURPOSE CLEANING COMPOUND . 153 

Cautions and Suggestions 153 

Wash Stands, Sinks or Lavatories, and Bathtubs 154 

Toilet Bowls 154 

Urinals 155 

Tile Walls and Shower Walls 155 

Hard Tile Floors 156 

Waste Baskets 156 

Step-On Cans 156 

Drinking Fountains 157 


CLEANING A WASHROOM WITH AN ALL-PURPOSE CLEANING COMPOUND 
Supplies Needed 
Cautions 

Wash Stands, Sinks or Lavatories, and Bathtubs 

Toilet Bowls 

Urinals 

Walls and Shower Stalls 
Floors 

Waste Baskets 
Step-On Cans 
Drinking Fountains 


b 


The Superintendent Checks the Washroom 



157 

157 

157 

158 

159 
159 

159 

160 
160 
160 
160 


149 












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CARE AND CLEANING OF WASHROOMS 


The care of washrooms is a normal part of housekeeping and when good daily 
practices are followed by those who use and clean the facility, the wash¬ 
rooms can be kept clean and attractive, 

CAUTION: Don't use bathroom cleaning as a punishment for any child. This 

is a normal part of housekeeping and, by the use of good materials and 
methods, is just one chore among other housekeeping jobs, 

TEACH STUDENTS HOW TO USE THE WASHROOM 

Plan these lessons well. Know what needs to be taught and how to 
teach it. Take students by small groups to the washroom. Explain 
why certain practices are good. Some important teachings are: 

1. Flush the toilet after every use. 

2. Put used paper hand towels and other litter in the waste 
receptacle provided. (These will clog the toilet and other 
drains,) 

3. Wrap sanitary napkins in paper towels and 
deposit in step-on can. 

4. Take care not to spatter walls, floor, 
and sides of urinal, 

5. Use small stream of water in hand and 
face washing so that water does not 
spatter on wall or floor. If water 
is accidentally splashed or spilled, 
wipe up. 

6. Put hair combings in waste receptacle. 

7. Wipe out wash basin after use with paper towel so that the 
basin will be clean for the next user, 

8. Use one squirt of hand lotion. Rub well into hands. 

; 9. Pick up hair from shower drain after washing hair in shower 

stalls, 

10. Pick up bar soap dropped on the shower or bathroom floor. 

Stepping on soap may cause a fall, and too, the soap may clog 

the drains, 

i 11. Leave shower curtains open after a bath. 









Care and Cleaning of Washrooms 



12, Wipe water from shower stall walls with damp bath towel after 
a bath. (A bath towel is used once only.) 

13. Put wet towels and linens in basket or hamper provided, 

14. Pour mop water in slop sinks, (Not in toilets, showers, or 
handwashing basinsj these drains will not carry strings and 
debris.) This reminder is for all who may help with washroom 
cleaning. 

15, Always leave the room neat and clean for the next users, 

PROVIDE AMPLE MATERIALS FOR STUDENT USE 

1, Paper towel dispensers located near the handwashing basin (not 
across the room) always kept filled. 

2, Hand soap or dispenser within easy reach of every wash basin, 

3. Toilet tissue at every toilet. 

4. Ample waste receptacles in handy locations. 

5, Step-on cans in girls' toilet rooms. 

6. Hand lotion, with dispenser top, located far enough from hand 
washing basins so that use is not congested, 

KEEP THE WASHROOM CLEAN 

1. Keep the washroom clean. No directive can be given here as to 
how often to clean. But do plan an overall schedule and, when 
necessary, do additional cleaning. Cleanliness will prevent dis¬ 
agreeable odors. Don't try to cover odors (lack of cleanliness) 
by using deodorizer blocks in the toilets and urinals. 

2. The best time to clean shower stalls, shower rooms, and bathtubs 
is just after use. The warmth and moisture will aid in loosening 
the soil, 

3, See that all equipment is working properly. This includes every¬ 
thing - toilets, urinals, lavatories, showers, all drains, windows, 
blowers, etc. Correct any difficulties or report to supervisor, 

4, See that all materials are supplied in adequate amounts and at the 
proper location. 


152 




Care and Cleaning of Washrooms 


5. Keep the suction fan on at all times when the showers are in use, 
and at other times as needed to keep the air fresh. 

CLEANING A WASHROOM WITH AN ALL-PURPOSE CLEANING COMPOUND 

One good all-purpose cleaning, disinfecting, and deodorizing compound 
can be used for cleaning the entire washroom and its equipment. Do 
not use on asphalt, vinyl, or rubber tile and/or wood floors and 

painted surfaces . Cleaning includes toilets, urinals, lavatories, 
ceramic or plastic tile walls, hard tile floors, mirrors, metal, and 
enameled partitions and doors. There are many good cleaners of this 
type on the market. As an example. Diver sol CX or equal. 

Cautions and Suggestions for Use of an All-Purpose Cleaning , 
Disinfecting , and Deodorizing Compound ; 

Cauti ons: 

1 . 


2 . 


•I 

r 3. 


4. 


5. 

Suggestions ; 

1. The compound will usually come in containers that are too 
large to handle. 

a. Put some compound in a small jst, such as a quart or 
pint fruit jar, perforate the top and shake the 
compound on the surface to be cleaned OR 

b. Put some compound in a number 10 can and apply to 
the surface to be cleaned with a damp cloth. 


i- 


Do not use the compound in cleaning asphalt, rubber, or 
vinyl tile and wood floors. For care of these floors, 
see Floors - Chapter 8, 

Do not use on painted surfaces 
other than enameled. For care 
of other wall surfaces, 
see Walls - Chapter 5- 

Do not leave the compound on 
any surface longer than 5 to 
8 minutes. Always wash and 

rinse away every trace of the cleaner. Dry the surface. 

In using the compound in cleaning floors, always work in 
small areas. 



Follow carefully all directions for use of the compound. 


153 




















Care and Cleaning of Washrooms 


2. Clean cloths or sponges may be used in cleaning. Wash, 
rinse, and store in readiness for the next job. 

3. When toilets, urinals and/or lavatories are in a row, the 
compound may be applied to a few at a time. Return to the 
first piece of equipment and clean it while the other few 
are soaking to loosen the soil. See Cautions for length 
of time the compound may remain on a surface. 

Wash Stands , Sinks or Lavatories , and Bathtubs 

1, Flush, Have surface damp. Close drain, 

2, Apply from 1 teaspoon to 1 tablespoon of cleaner to the sur¬ 
face, Let stand a few minutes, 

3, With cloth or sponge, rub all surfaces to remove soil; interior, 
exterior, and faucets. Be sure to scrub around the faucet bases, 

4, Fill the lavatory about 1/2 full of warm water. Rinse the cloth 
or sponge, wring to damp stage and wash the entire area around 
the lavatory, including the mirrors, metal trim, counter, etc. 
(Enamel, metal, or tile surfaces only.) Rinse cloth in the 
solution as needed. Always wring to damp stage. 

5, Let solution out of basin. Run clear water in, swish around 
and rinse basin well. Fill basin with clear water; with damp 
cloth rinse all washed surfaces. 

6, Wipe well-rinsed surfaces dry, using a dry cloth. 

NOTE: Bathtubs may be cleaned the same way; more compound will 

be needed because of the surface to cover. 

Toilet Bowls; 


1. Flush toilet for clean water in bowl. 

2. Sprinkle about an ounce of compound in bowl, being sure to reach 
all surfaces above the water line. 

3. Let stand approximately 5 minutes, 

4. Using bowl brush, thoroughly brush interior of bowl with the 
solution. Be sure to brush under the rim. 

5. Wring a cloth from the solution (this water is disinfected) and 
wash the exterior of the bowl, the seat, water container, and 


154 













Care and Cleaning of Washrooms 

all hardware with the solution, (The outside of the urinals may 
be washed now with this water.) 

6, Clean hard-to-reach floor areas at the same time, 

7, Flush bowl, then rinse all surfaces with clear water, 

8, Dry seat, all exteriors and hardware with a clean dry cloth, 

NOTE; If one objects to using a cloth wrung from the toilet 
bowl water, prepare a solution in a bucket or pan. 


Urinals 



1. If possible, turn off 
automatic flushing device, 

2. Sprinkle urinal liberally 
with the compound, 

3. Use a brush to reach all 
inside surfaces. 


4. Wash outside surfaces with the solution from the toilet bowl 
or prepare fresh solution in a bucket. 

5. Clean hard-to-reach floor areas at the same time. 

6. Rinse and dry. 
i Tile Walls and Shower Walls 

" 1. Wet surface. This step is not necessary if surfaces are al¬ 

ready damp. 

2, Apply compound by shaking lightly from jar or with a damp cloth 
or sponge. If surface is badly soiled, allow to stand a few 
minutes before washing. 

3, Rub with damp cloth or sponge to remove soil, 

4, Clean all partitions, shower heads, all metal fixtures, soap 
dishes, door handles, etc. the same way. 


'5. Rinse and dry well. 


155 






















Care and Cleaning of Washrooms 


Hard Tile Floors (Such as Ceramic) 

NOTE: The disinfecting all-purpose compounds are not used on 

asphalt, vinyl, rubber tile, and wood floors . 

1. Remove loose soil with a dry dust mop. 

2. Moisten floor lightly - a small area at a time - using a damp 
mop wrung from clean water. 

3. Distribute the compound lightly over the slightly moist area. 

4. Go over the area with a damp 
mop to pick up every trace of 
the compound and soil. 

5. Rinse with damp mop wrung 
from clear water. 

6. Dry. 

7. CAUTION: Do not wax these floors. 

Waste Baskets : 

1. Prepare a solution of 1 tablespoon compound to about 3/4 gallon 
of clear water. 

2. Wring sponge or cloth from solution. Wipe interior and 
exterior of basket. Dry. 

3. Baskets will occasionally have to be washed. Take to janitor's 
closet and wash in hot detergent solution. Dry. 

Step-On Cans 

1. Clean the outside and inside of the outer container the same 
way as a waste basket. 

2. The inside can, when not apparently soiled, may be cleaned the 
same way. 

3. When the inside can is soiled, take it to the janitor's closet 
and wash it in a hot detergent solution. The use of a scrub 
brush or the toilet bowl brush or mop will make cleaning easier. 

4. Scald in hot water. 



156 





















Care and Cleaning of Washrooms 


5. Be sure the can is thoroughly dry before returning it to the 
container. 

NOTE: Any item placed in a step-on can is first wrapped care¬ 

fully in paper towels, A supply of waxed or treated paper bags 
should be kept on hand for use as liners so that the person who 
empties the can may pick the bag up, fold the top over the con¬ 
tents and dispose of the bag and contents. 

^ Drinking Fountains 

I Drinking fountains are not a part of the washroom. However, the use of 
the all-purpose compound makes cleaning easy. 

1, Prepare a solution of 1 tablespoon compound to about 3/4 gallon 
of water. 

2. Wring a sponge or cloth from the solution and wipe the entire 
fountain surface, frame, and stand. 

3. Wring a clean cloth or sponge from clear water. Rinse entire 
surface. Rub with dry cloth. 

CLEANING A WASHROOM WITHOUT AN ALL-PURPOSE CLEANING COMPOUND 


Supplies Needed 

Powdered or liquid detergent 
Toilet bowl and urinal cleaner 
Cloths or sponges 
Toilet brush or toilet swab 
Light duty cleaner (Scouring powder) 

Pail for water. 

Mop 

Mop bucket with wringer 
Disinfectant such as Clorox or Purex 

^ Cautions 

1. Scouring Powder 

^ Do order and use only a fine light duty cleaner (scouring powder) 

X or irreparable damage of equipment.will result. Remember that 

C scouring powders are designed primarily to clean and polish cook- 

A ing utensils. If these heavy duty cleaners are used on sinks, 

i bathtubs, and lavatories the surfaces will eventually be damaged. 


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Care and Cleaning of Washrooms 


The recommended powder is present GSA item 7930-243-5940, 
available in one-pound sifter top containers. This powder is 
recommended for enamel and porcelain and is said to be free of 
a tendency to scratch," 

Do remember that all scouring powders contain some abrasives and 
with constant use and hard rubbing, the finest compound will 
eventually etch the surface of equipment. 

2. Toilet Bowl Compounds 

These are acid cleaners and must be handled with care for the 
protection of the worker and the equipment. These cleaners are 
used only on toilet bowls and urinals. 

Students should never have access to nor use these items. 

Availability of toilet bowl cleaners to employees should be 
controlled. 

Take care to prevent contact with the skin and breathing of the 
dust when using a toilet bowl compound. 

Never use a toilet bowl compound on bathtubs, washstands, sinks, 
and metal and enameled fixtures. 

Washstands , Sinks or Lavatories , and Bathtubs 

1. Flush with hot water. Have surface damp. Close drain. 

2. Apply a liquid or powdered detergent to a damp cloth or sponge. 
Rub all surfaces to remove soil. Give extra attention to badly 
soiled spots. Rub exterior and faucets. Give additional 
attention to area round faucet bases. Use scouring powder only 
for stains that cannot be removed with detergent. Use scouring 
powder infrequently . 

3. Fill the basin about 1/3 full of fairly hot water. Rinse cloth 
or sponge; wring to damp stage and wash surfaces around the lav¬ 
atory including mirrors, metal trim, counter, etc. Rinse and 
wring cloth from the solution as needed. 

4. Let solution out of basin. Run fresh water into basin; swish 
around and rinse basin and cloth. Wring cloth out of clear 
water and rinse all washed surfaces, 

5. Dry all surfaces including basin. 


158 










Care and Cleaning of Washrooms 


6. Be sure to polish faucets with a dry cloth. 
Toilet Bowls 


Flush the toilet, then shake toilet bowl compound into the water 
and around the sides of the bowl above the water line and under 
the rim. (Toilets can be treated in a series.) 

2. Let stand a few minutesj wash bowl with a toilet brush or swab, 
being sure to reach up under the rim. Flush the toilet. Rinse 
the brush in the toilet bowl. 

3. If needed, repeat the addition of the toilet bowl compound and 
allow it to remain in the bowl for 15 minutes or longer, 

4. Prepare a bucket of fairly hot detergent water. Add disinfect¬ 
ant to water according to directions for use on label. Wash 
toilet seat, rim, outside of bowl, pipes, etc. with damp cloth 
or sponge. Rinse. Dry. Clean hard-to-reach floor areas at 
this time. 

NOTE: Purex or clorox may also be used as a bowl cleaner - BUT MUST 

NEVER be used with a bowl cleaner. Blindness or even death may result. 

Urinals 

1. Shut off the flush. Pour toilet bowl cleaner on brush or swab 
and apply to all inside surfaces of urinal from top to bottom. 

Let stand a few minutes. Flush. Rinse the brush in a toilet 
bowl. To deodorize and cleanse pour small amount of cleaner into 
drain; let stand several minutes and then turn on flush. (Urinals 
can be treated in a series.) 

, 2. Prepare a bucket of fairly hot detergent water. Add disinfectant 

to water according to directions for use on label. Wash outside 
of urinal and pipes with damp cloth or sponge. Rinse. Dry. 

Clean hard-to-reach floor areas at this time. 

Walls and Shower Stalls 

The best time to clean these is just after the showers have been used 
and while the walls and stalls are moist. The warmth and moisture will 
loosen the soil. 

1. Prepare a bucket of fairly hot detergent water. Add some disin¬ 
fectant according to directions on the label. 

2. Wash walls and stalls with damp cloth or sponge wrung from the 
solution. 


159 





















Care and Cleaning of Washrooms 


3. Rinse with damp cloth or sponge wrung from clear water, 

4, Dry to remove any water spots. 

Cautions 

1. Never use scouring powder on shower stalls. These have a 
baked=on enamel finish and scouring powder will remove it. 

2, Use scouring powder only as a last resort on tile floors and 
walls and use only the smallest amount. (See Care of Walls 
and Floors , Chapters 5 and 8.) 

Floors 

See Care of Floors , Chapter 8j for the particular kind of floor you are 
cleaning. Generally, mop with damp mop wrung from a mild detergent 
solution. Rinse with damp mop wrung from clean water. If any moisture 
shows, use dry mop to remove. 

Waste Baskets ; 

1. To remove dust or light soil, wipe with damp cloth wrung from 
the detergent and disinfectant water solution such as used for 
cleaning walls and shower stalls. Dry. 

2. To remove soil, take to janitor's closet and wash in hot deter*- 
gent water. Rinse in hot water. Dry thoroughly, 

Step°On Cans 

Follow directions for waste baskets. Both the outer and inner cans must 
be dried thoroughly or they will rust. 

Drinking Fountains 

1. Wipe the entire fountain surface, frame and stand, with damp 
cloth wrung from clean detergent and disinfectant water, 

2, Rinse surface with damp cloth wrung from clear water. Rub with 
dry cloth. 


160 















CHAPTER 12 


CARE AND CLEANING OF METALS 


Page 

ALUMINUM o »»oo<>ooo, 00.000000.000000 163 

ALUMINUM = ANODIZED .. ..o o.. .o. _ 163 

ALUMINUM UTENSILS . . . . . . . . . „ .. 163 

ALUMINLTI = OTHER THAN UTENSILS. . . . . . . . .. 164 

HRASS ooooooooooooooooooooooooooo 164 

LACQUERED BRASS . , . . . ... . o , . . . . . . 165 

CHROMIUM, .000000.000.0.00 oooo 165 

ENAMEL AND AGATE WARE .. . . . . . . 165 

IRON UTENSILS . , . . , . . . . , , , . . . . . . . , . , , 166 

WROUGHT IRON FURNITURE AND TRIM . . . , .. , . . 166 

METAL PLUMBING FIXTURES OTHER THAN CHROMIUM . , . . . . . . 166 

PE WT'E R ooooooooooooooooooooooooooo 167 

PORCELAIN EXTERIORS OF RANGES, REFRIGERATORS, AND FREEZERS. 167 

SILVER AND SILVER PLATE. « 167 

STAINLESS STEEL . ,.o o,.,. o., ..o , 168 

STAINLESS STEEL COOKING UTENSILS. . , .. . . 168 

STAINLESS STEEL SINKS, RANGES, COUNTER TOPS, 

REFRIGERATOR DOORS.. . . , 168 

STEEL UTENSILS. . . . ... . . .. 169 

TIN . 0 . . o 0 o 0 0 . .. 169 

ZINC, o .. 169 


161 




















* ' *"? ,j 

i 'aM 


•»'. 

A VI 

iurp 








1 


CARE AND CLEANING OF METALS 


I 


There are many kinds of metals in everyday use that are used in many wayso 
Gleaming polished metal surfaces are only produced and maintained by hard 
work and "elbow greaseo" Cleaning metals can be a confusing task but 
following a few good rules will make the work easier and prolong the life 
and attractiveness of the metal» 

lo Don’t let dirt pile upo Neglected spots and stains become harder 
to remove 0 

2o Know the metal you are cleaningo Aluminum may be solid, anodized, 

_ or brushed„ Enamel may be porcelain or painto Copper may be 

solid or plate and it may be lacquered. 

3o Follow directions for cleaning the article and the use of the 
cleanser. 

ALUIIINUM 


Aluminum is a very soft metal and is easily scratched by many of the 
harsher abrasives usually found in scouring powders and metal polishes. 
Aluminum is attacked by alkalies such as in household soda and strong 
soap. 

Aluminum, when exposed to the atmosphere, forms a thin oxide film. 

This film is not harmful to the metal but actually helps to protect it. 

ALUMINUM " ANODIZED 

■ 1 * 

I . Articles made of anodized aluminum may include such items as pitchers, 

B drinking glasses and the like. Usually the item is in color and this 

makes it easy to recognize the metal. 

1. Wash with hot suds. Handle gently as the aluminum is soft. 

2. Rinse in hot water. Dry. Never scour. 

ALUMINUM UTENSILS 

1. Wash with mild detergent. Rinse with hot water. Dry and polish 
with a soft tea towel. To remove burned^on spots, scrub with steel 
wool size 0 or steel wool soap pads. A fine scouring pwoder may be 
used. Steel wool is a very satisfactory cleaning and polishing 
agent for aluminum utensils. Rub with the grain of the aluminum. 

2, To remove burned or scorched food, one of the following methods 
may be used. 


163 










Care and Cleaning of Metals 


Put enough water in a pan to cover food well, bring to a boil, then 
remove softened food with a wooden spoon or pot cleaner» 

Place dry pan over low heato Watch carefully; as soon as food is 
charred it will loosen and can be removed with wooden spoon or pot 
scraper. Remove pan from heat immediatelyo 

3o To brighten aluminum utensils, fill with water, add two tablespoons 
of vinegar for each quart of water. Boil, Wash and dry the 
utensil„ 

ALUMINUM - OTHER THAN UTENSILS 


Such as furniture frames, hand rails, range hoods, and the like, 

1, For general accumulation of dirt and grime, such as from finger- 
prints, grease, etc,, wipe small areas with a clean cloth damp¬ 
ened in warm water containing a small amount of detergent. Rinse 
the area using a clean cloth dampened in clean, warm water. Rub 
the surface dry with a clean, dry, soft cloth, 

2, For stains or accumulations that are hard to remove, such as 
paint, use moistened aluminum wool to which has been added a 
little detergent or soap suds. Then follow all instructions 
under number 1, above. 

3, For finishes that have been marred, aluminum polish may be 
applied with a damp cloth to restore the original finish. Fol¬ 
low manufacturers directions. 

Caution; In cleaning aluminum always rub back and forth with the 
grain. Rubbing across the grain or in a circular motion will mar 
the finish. 

BRASS 

Brass is never used for cookery. Wash in hot water as any other utensil. 
Clean with a special brass polish. 

Brass may be rubbed to a shine with a cloth dampened in vinegar and 
dipped in dry soda. 

Small brass ornaments may be cleaned by boiling in water to which one 
teaspoon soda and 1/3 cup vinegar are added to each quart of water. Do 
not boil brass ornaments that have decorations other than brass. Wash 
and rinse to remove all traces of any cleaner, Polish with soft, clean, 
dry cloth or chamois. 


164 




Care and Cleaning of Metals 


Brass candlesticks, andirons, or fire tools may be cleaned with fine 
steel wool #00, Wash. Rinse. Dry. Then polish with brass polish. 

LACQUERED BRASS 

Keep dusted. Wash occasionally if needed with light, mild suds. Rinse 
quickly. Dry with soft, clean cloth. Do not soak and do not polish. 

CHROMIUM 


Chromium does not rust, tarnish, nor corrode. In time, the sheen of 
chromium will become dulled by atmospheric dirt. 

^ 1. Wash with hot detergent solution. Rinse with clear, hot water. 

H 2. Rub briskly with a clean, dry, soft cloth to dry and polish. If 

grease spots should prove hard to remove, rub lightly with 
H silver polish. Do not use any scouring powder or regular metal 

polishes on chromium, 

COPPER 


Some cooking utensils have a copper coating on the outside to aid in 
conducting heat. Utensils with copper linings must not be used for 
cooking. 

1. Wash copper pieces in hot detergent solution. Rinse. Dry. 

2. Clean with a special copper polish following manufacturer's 
instructions for use. A homemade polish may be made of a paste 
of equal parts of salt, vinegar, and flour. 

LACQUERED COPPER 

Keep dusted. Wash, if needed, in warm light suds. Rinse quickly. 

Dry with soft, clean cloth. Do not soak. Do not polish, 

ENAMEL AND AGATE WARE 

1. Wash along with dishes. Rinse, Dry. Handle with care. Enamel 
chips easily. (Do not use chipped enamel utensils for cooking or 

for table ware.) 

2. Use fine scouring powder or soda to remove stains. Never use 
gritty scouring powder. 


165 









1 


Care and Cleaning of Metals 


3. Scorched food may be removed by boiling until the food is soft 
enough to be scraped off with blunt instrument, such as a wooden 

spoon or clothespin. 

4. Lime deposits can usually be removed by boiling with a soda 
solution. 

5. Acids, such as tomatoes and lemons damage the finish. 


IRON UTENSILS 


1. "Season" before first use to prevent food sticking. To season, 
grease the utensils and the inside of the lid lightly with un¬ 
salted fat. Heat slowly until most of grease is absorbed. Wash 
in hot dishwater. Rinse. Towel dry to prevent rust. Grease 
lightly before each use for a few weeks. 


2. To remove rust, scour with fine steel 
wool and re-season. 

3. Don't soak iron utensils in detergent 
water. This will remove the "season" 
and may cause food to stick. Use 
soap pads in cleaning. 

4. Store with the lid off to prevent a 
musty odor, the accumulation of 
moisture, and rust. 

WROUGHT IRON FURNITURE AND TRIM 

Dust with dry, soft cloth. To wash, use 
damp cloth. Dry thoroughly. 

Remove rust with fine steel wool, then 
wax the area. The use of a polishing 
wax will aid in preventing rust and add 
to the gloss. 



Some wrought iron objects look best when painted. Use a good paint, 
made especially for iron. This comes in both glossy and flat finishes. 
Follow directions for use. Two or more coats of paint may be needed. 


METAL PLUMBING FIXTURES OTHER THAN CHROMIUM 


1. Wash fixture with hot, detergent solution. Rinse. Dry. 


166 






Care and Cleaning of Metals 




2, Put metal polish on folded cloth and rub polish evenly over metal. 

Be sure that the polish used is suitable for the metal being cleaned, 

3, Remove polish with a dry, soft cloth, Polish until metal shines, 

4, To polish the back and undersides of a fixture, such as a water 
valve or handle, push the cloth around the fixture. Take hold of 
each end of the cloth and pull hard and fast back and forth against 
the fixture. 

Do not use metal polish on chromium. 


PEWTER 

1, Wash with hot, mild, detergent solution. Rinse, Wipe dry with 
soft cloth or sponge. Pewter is very soft; don't use abrasives, 
Hard-to-remove spots may be rubbed with fine steel wool that has 
been dipped in olive oil, 

2. For polishing, use a polish made for pewter or a silver polish, 

PORCELAIN EXTERIORS OF RANGES, REFRIGERATORS, AND FREEZERS 

Porcelain is glass fused on metal and requires practically the same 
care as glass. 

Allow range tops to cool before washing. Wash with damp cloth wrung 
I from hot, mild detergent solution. Rinse, Dry, Some manufacturers 
recommend an occasional application of appliance wax, 

■ 

Remove spilled foods immediately. Acids will discolor the surface. 
Do not set hot or cold pans on range tops. Extreme heat or cold may 
cause the porcelain to craze. Do not move utensils across the sur- 
face of range tops. This practice will mar the finish, 

SILVER AND SILVER PLATE 


There are many different types and grades of silver and plate. Regard¬ 
less of the grade, all silver and plate should be taken care of so that 
it is not scratched and stained. If silver plate is given proper care, 
it will last a lifetime. Sterling silver will last for generations. 

Silver discolors from sulphur compounds that are in the air, in many 
foods, in gas, wood, rubber, and certain bleached or dyed materials. 
Silver tarnishes less if washed and dried immediately after use. 


167 








Care and Cleaning of Metals 


VI 



Xf silverware is used daily and washed with a detergent suds, rinsed, 
and carefully dried, there will be little tarnishing. Be careful in 
washing silver not to jumble too many pieces together in the dishpan. 

If silver needs polishing, use a soft cloth and a good silver polish. 
Polish the silver lengthwise, never crosswise or with a circular motion. 
Wipe the polish off with a soft cloth, then wash carefully in a hot 
detergent solution, rinse, and dry with a soft cloth. 

Silver may be stored in soft flannel rolls, wrapped in tissue, or in a 
regular silver chest or drawer. A camphor mothball in a silver drawer 
helps to keep tarnish away. 

STAINLESS STEEL 


Stainless steel is easy to clean and keep looking nice. With good care, 

stainless steel equipment will remain clean and bright for years. 

STAINLESS STEEL COOKING UTENSILS 

1. Soak in hot water as soon as possible after use. Then wash with 
warm, detergent water, rinse in hot water and dry with a soft cloth. 

2. If foods harden on the utensil, soak a few minutes in hot water and 
rub gently with a cloth, soft brush, or stainless steel pad . 

3. To remove a layer of burned-on grease, use a plastic or stainless 
steel sponge. Wash and dry as usual. 

4. To remove a mineral deposit, swab or cover the deposit with a water 
solution containing one-fourth part of vinegar. (Example: one cup 
vinegar to three cups water.) Rub with stainless steel pad. Wash 
and dry. 

STAINLESS STEEL SINKS. RANGES, COUNTER TOPS. REFRIGERATOR DOORS 

1. Keep clean by frequent wiping with a damp cloth. Then dry with 
a soft cloth. 

2. For slight soil, wash with cloth wrung from detergent and water. 

Dry. 

3. Eliminate fingerprints by applying a commercial glass cleaner or an 
automobile wax. Remove excess and rub to a sheen with a soft cloth. 


168 









Care and Cleaning of Metals 


Cautions 


1. Certain foods such as mustard, 
or dressings containing these, 
less steel. Never store these 

2. If ordinary steel wool is used 
in the stainless steel surface 
less steel wool. 


mayonnaise, lemon juice, salt, 
will attack and corrode stain- 
items in stainless steel containers. 

in cleaning, particles may lodge 
and rust. Remember to use stain- 


3. Always rub stainless steel with the grain of the finish. A 
circular or cross-grain motion will mar the finish. 


STEEL UTENSILS 


1. Wash with hot, detergent solution. Rinse. Dry. Soap pads may be 
used to remove foods or stains that do not come off by washing. 

2. Steel knives and cast steel can be cleaned with a fine cleaning 
powder. 

3. Salts and acids may cause pits if left in contact too long. These 
spots can be removed with fine steel wool. 

TIN 

1. Wash in hot water. Rinse. Towel dry. 

2. Food will stick to tin that has been scoured with cleansers. 

3. Tin rusts easily; it must be dried thoroughly. Use over low heat; 
tin melts at high temperatures. 

B Caution; Food is not stored in tinware unless it has a protective 
coating. Food poisoning could be the result. Food is canned in 
tin that has a protective coating. 


ZINC 

1. Wash regularly and after every use with hot, detergent solution. 
Rinse. Dry. Use a mild scouring powder to remove hardened grease 

and other spots. 

2. Tarnished zinc may be brightened by rubbing with diluted vinegar. 
Let acid remain on the surface for several minutes, then rinse 
with clear, hot water and polish. 


169 















Care and Cleaning of Metals 


3. Water buckets used for mopping and other heavy work are generally 
not given the care needed. Dirty mop buckets are unsightly. Wash 
after every use. 




CHAPTER 13 


LAUNDRY AND SEWING 

Page 

SOME EQUIPMENT AND SUPPLIES NEEDED FOR DOING THE WASHING. . 173 
APPROXIMATE TEMPERATURES OF WATER USED IN LAUNDERING. ... 175 

APPROXIMATE WEIGHTS OF DRY SOILED CLOTHES . 176 

SOME SUGGESTIONS FOR WASHING CLOTHES. 176 

WASHING CLOTHES BY HAND. 177 

USING THE AUTOMATIC MACHINE. 178 

USING THE WRINGER OR CONVENTIONAL MACHINE. 179 

HANGING THE CLOTHES TO DRY. 180 

DRYING CLOTHES BY MACHINE. 181 

SPRINKLING THE CLOTHES TO IRON. 181 

SOME EQUIPMENT AND SUPPLIES NEEDED FOR HAND IRONING .... 182 

IRONING THE CLOTHES. 184 

USING AN IRONER (OR MANGLE). 185 

REMOVING SPOTS AND STAINS FROM WASHABLE FABRICS . 185 

SEWING MACHINES - ELECTRICALLY OR MANUALLY OPERATED .... 188 


171 




















>■■■ 






?»{•■■ v, - 




8 




l- '!, 

t . 

i 

b<r 

k 











LAUNDRY AND SEWING 


laundry 


Before you start to do the laundry you will want to read all the suggest¬ 
ions in this chapter. First, you may want to remove some spots or stains 
from the clothes. This is best done before they are laundered. Refer to 
Removing Spots and Stains from Washable Fabrics , pp. 157-158. 

Too, you will want to know about water temperature, the supplies you will 
need in washing and ironing, and many other things. 

SOME EQUIPMENT AND SUPPLIES NEEDED FOR DOING THE WASHING 

1. Tubs or a Machine 

Whatever you use, take care of the equipment, use it right, and keep 
it clean. 

2. Hot water for some clothes; cool water for some fabrics. 

3. Detergent or Soap? 

When we say "detergent we mean synthetic 
detergents that work well in hard water. 

Low sudsing detergent is good for doing 
the home laundry. Before you buy a 

I . detergent, read the label. If you are 

using an automatic washing machine, buy 
I the detergent that is recommended by the 
manufacturer of the machine. 

Soaps do not work well in hard water. 

Soap is never used in an automatic machine. 

Soap or detergent can be used in the wringer or conventional washing 
machine, but don't mix soap and detergent. 

I Woolen fabrics stay soft and shapely if washed in "cold water" or 
I with "wool" soap. 

4. Bleach 

When using bleach follow the directions on the bottle or package. 
Certain bleaches are used for cottons and linens and gentler 
bleaches are recommended for certain other fabrics. Before bleach¬ 
ing anything, know the fabric, read the directions for the bleach 
you plan to use, and be sure it is safe for the fabric. 



173 























LAUNDRY AND SEWING 


5, Brush 

You may need a brush for scrubbing the soiled 
places on collars and cuffs, girdles, and any 
soil that does not come out with soaking and 
washing. Don't use a brush that has very 
stiff bristles, for they may cut the fabric. 

6. Bluing 

Bluing doesn't make clothes white - it only covers up the yellow or 
gray tinge that white clothes accumulate when they are washed in 
hard water or are insufficiently washed or rinsed. Bluing comes in 
several forms: liquids, powders, and cubes that are used in the 
final rinse water, and in soap flakes that blue while washing. 
Whatever kind you use, follow the directions on the package and make 
sure it is well mixed with the water to prevent streaking. 

7, Starch 

There are several types of starches for cottons and linens. The new 
so-called permanent starch will stay in the clothes for a half- 
dozen or more washings and is a time saver. Too, there are new 
spray starches that can be applied as one irons the clothing. What¬ 
ever starch you use, always follow the suggestions on the package 
or bottle and measure accurately. In general, heavy fabrics require 
less starch than light ones. 

Wring clothes quite dry before using a liquid starch and have enough 
liquid to cover the clothes well. Starch the garments first that 
require the stiffest starch, then dilute the starch for things that 
need only a light starch. Wring out the excess starch and hang 
the clothes out immediately. 

With permanent starch, clothes will not feel stiff before ironing 
but after the heat of the iron touches the starch you can see and 
feel the stiffness. Don't use permanent starch in too strong a 
solution until you have learned how to use it. 

8. Clothes Basket 

The new lightweight plastic clothes baskets are easy to handle and 
come in many attractive colors. Always keep the basket clean..., 
wash it outside and inside as needed with a damp cloth and detergent 
solution. 

In a dry climate, an occasional spray wash (outside of the building) 
may help to prolong the life of bamboo or split-wood baskets. 


Tm Q 



174 















Laundry and Sewing 


9. A Place to Dry Clothes 

A clothesline inside or outside; a rack, or a dryer. 

10, Clothes Hangers 

You may need some clothes hangers for clothing 
that is "drip-dry" and for some robes and dresses. 

Plastic clothespins are smooth and won't discolor 
when wet as wood ones do. Plastic clothespins 
also come in beautiful colors. 

12. Pants or Slacks Form 




After you have laundered pants or slacks, they will dry in shape on 
forms or stretchers and require little or no ironing, 

13. Dry , Clean Bath Towels 

Some clothing may need to be rolled in a bath towel to absorb the 
excess moisture. 


APPROXIMATE TEMPERATURES OF WATER USED IN LAUNDERING 

ir 

I Regular White 



Machine Washing: 140° to 160°. Hotter than the hands can stand. 
Hand Washing: Hot as the hands can stand. 

Regular Colored Clothes : Warm. 


Delicate, wash-wear and wool: Cool to cold. 


175 


























Laundry and Sewing 


APPROXIMATE WEIGHTS OF DRY SOILED CLOTHES 


Load 


Weight 


I twin sheet 
1 double sheet 
3 pillow cases 

1 pair jeans 

6 hand towels (small) 

3 bath towels 

3 to 4 slips 

2 men's shirts 

4 boys' shirts 

2 to 3 girls' dresses 

3 to 4 small girls* dresses 
Mattress pad 



1 lb. 

2 lbs. 
1 lb. 

1 lb. 

1 lb. 

1 lb. 

1 lb. 

1 lb. 

1 lb. 

1 lb. 

1 lb. 


Wash only one at a time. 


SOME SUGGESTIONS FOR WASHING CLOTHES 

1. Wash clothes before they are badly soiled. 

2. Mend rips or tears before washing. 

3. Be sure to remove any spots or stains before you wash the clothes. 
Washing may "set" the stain. See: Removing Spots and Stains from 
Washable Fabrics . 

4. Sort the clothes. Wash white clothes together and colored clothes 
together. One way to sort clothes for separate washing is: 

Denim or dark work clothes, dark socks 

All white cottons and linens 

All colored lightweight cottons and linens 

Light colored rayon, nylon and drip-dry 

Colored nylons and drip-dry 

5. If clothes are badly soiled, soak them 
before washing. 

6. An occasional use of bleach, used 
according to manufacturer's directions, will help to keep white 
clothes clear and bright. Do not use chlorine bleach on wash-wear, 
rayon, and certain other materials. 




176 

















Laundry and Sewing 


I 

s 


7. Always rinse clothes thoroughly. Gray or dull colors are usually 
the result of poor rinsing. 

' 8. Wash-wear clothing is not put through a clothes wringer. Wring 

these items little, if at all, and put on hangers to dry. Fasten 
all buttons and fasteners and pull the garment into shape. 

9. Sweaters and girdles last longer and look better if washed separ¬ 
ately and rolled in a towel. While damp, they are taken out of the 
towel and put on a dry towel to dry. Pull gently into shape. 

WASHING CLOTHES BY HAND 

iWj 

B You know how to sort and separate clothes, how to treat spots and stains, 
and the right water temperature for the clothes you are going to wash. 

If you have time you will save yourself some hard work by soaking the 
clothes in lukewarm detergent water for about 15 minutes before you 
wash them. Then you can wring the clothes out of the soak water - or 
let it run out of the tub - and some of your clothes will be almost 
clean and all of them will be easier to wash. 

1. Cover the clothes with water of the right temperature. Add some 
detergent - but don't make a thick suds. Use a stick - such as 
a piece of clean broomstick that has a rounded end and no 
splinters - to move the clothes around and push them up and down. 

2. Pick up each piece of clothes and look at it - it may need more 
washing. Use a brush to scrub soiled places such as neckbands, 
the insides of cuffs, and any spots that do not come out easily. 

3. Have the rinse water ready - you may have to rinse the clothes 
in three waters to remove all of the detergent or soap. Clothes 
that are washed in hot water are rinsed first in hot or warm 
water. The other rinses can be warm or cool. 

4. Wring the clothes out of the wash water and put them in the first 
rinse water. Use the stick to move the clothes around and up 
and down. Use more fresh water and rinse until all detergent or 
soap is out of the clothes. 

5. If you hang clothes outside to dry on a sunny day you don't need 
to wring too hard. After you hang them, wring the excess water 
from the lower edge. 

6. If you hang clothes inside to dry you will need to wring out most 

' of the water to keep it from dripping on the floor. Clothes 

dripping on a concrete floor with a drain probably won't need a 


177 







Laundry and Sewing 


paper under them. Protect other floors by spreading papers 
under the clothes. 

7. Be sure to empty, clean, and dry the tubs. Scrub them with a 
damp cloth and some detergent. Use a scouring powder on stains 
that are hard to remove. Rinse well. Dry. 

USING THE AUTOMATIC MACHINE 

Cautions 

1. Always follow the manufacturer's 
instructions. 


2. Overloading and using too 
much detergent will ruin 
an automatic washer. 


3. The weight of the load the 
manufacturer recommends is 
the heaviest weight the washer 
can handle. It is better to 
underload than to overload. 

4. Some manufacturers recommend using only a low-sudsing detergent. 
If a sudsing detergent is used, a 2" suds is ample. 

5. Do not use soap in automatic washers. 

6. Dry cleaning fluids such as kerosene or gasoline are never used 
in a washer. 

7. Never leave a machine for any length of time while it is operat¬ 
ing. If necessary to leave, pull control to "off." Upon re¬ 
turning, push control to "on." 

8. Electric washing machines must be grounded. 

To Operate the Machine (Follow manufacturer's manual) 

1. Plug machine cord into electrical outlet. Turn on hot and cold 
water valves all the way. 

2. Select correct water temperature for clothes being washed. 

3. Load machine. Know the pound capacity of the machine. Do not 
overload. 





178 





















Laundry and Sewing 


4. Add detergent. Do not use too much detergent. Try not more 
than 1/2 cup for experimental purposes. An active suds of 2" 
is ample for any wash. Follow manufacturer's instructions for 
adding bleach. 

5. Select washing time. Turn on washer. Washer will automatically 
wash, rinse, and stop. Do not manipulate dials; let washer 
complete the cycles naturally. 

6. When washing is completed, remove the clothes and turn off hot 
and cold water valves. 

7. Clean the washer by wiping inside and out with a damp cloth. 

Wipe both sides of lid. Rub with dry cloth. Leave open to dry. 

8. Some washer manufacturers recommend disconnecting the electrical 
cord. This is always a good practice in a dormitory where 
elementary children are housed. 

USING THE WRINGER OR CONVENTIONAL MACHINE 

1. To operate, be sure to follow the manufacturer's directions. 

2. To fill the washer, use a short length of hose. This makes 
lighter work than the use of a pail. Fill the washer to the water 

H line indicated on the machine. Have water of the correct tempera- 
H ture for clothes to be washed. See Approximate Temperatures of 
H Water Used in Laundering . 

3. Start the machine. Add detergent (or soap). Use only enough deter¬ 
gent to maintain about a 2" suds. 

4. Put clothes into the washer, being careful not to overload. The 
clothes should turn over regularly for a good washing action. 

5. While the clothes are washing, prepare the rinse tubs. Three tubs 
of rinse water are generally needed. The first rinse water should 
be about the same temperature as the wash water to remove soap or 
detergent. The last two rinses should be lukewarm. Bluing may be 
added to the last rinse. 

6. Before using the wringer, check the safety release to be sure it is 

working correctly . 

7. In wringing, fold clothes so that buttons and fasteners are turned 
in, spread clothing evenly over the length of the rolls to prevent 
bunching and unnecessary wrinkling. If a. garment starts to wind 
around the wringer rolls, release the wringer at once. Lift the 
rolls and unwind the garment. 


179 











Laundry and Sewing 



8. Clean the machine after use; drain the tub; flush inside with 
clean water. Let machine run while draining. 

9. Disconnect the electrical cord. Then clean the agitator and 
sediment trap. 

10. Release the pressure on wringer rolls by tripping safety release 
lever. 

11. Wipe entire washer and lid with damp cloth. Dry. 

12. Wipe outside of machine as needed with damp cloth and detergent 
solution. Dry. Leave lid open so that interior may dry thoroughly. 

Cautions 

1. The wringer of a washing machine is always to be used with care. 
Students under sixteen years of age should never operate a 
wringer. 

2. Dry hands thoroughly before touching electrical switches. 

HANGING THE CLOTHES TO DRY 

1. Shake clothes into shape 
as you hang them to re¬ 
move wrinkles. 


2. Hang white clothes in 
the sun if possible. Hang 
colored clothes out of the 
sun. 

3. Hang drip-dry clothing on hangers. Smooth into shape. Button to 
prevent wrinkling. 

4. Hang slacks and skirts by the band. Slacks may be put on 
"stretchers" to dry; this will make ironing easier. 

j. Hang blouses and shirts by the tails; put about 4" over the line 
and put clothespins at the seams. With T-shirts and men's under¬ 
vests, hang the tails about 12" over the line. Pin at seams. 

6. Dresses and robes are smoothed into shape and hung on rust-proof 
hangers. If they can't be placed on hangers, hang on the line by 
putting the waist over the line and pin at the waistline. 



180 

























Laundry and Sewing 


7. Smooth out socks and hang by the toes. 

8. Hang sheets by bringing the hems together - hang about 1/3 over 
the line. Pin at the ends and center. 

Fold articles carefully when you take them from the line to prevent 
wrinkling. Some articles need no ironing. Others may be ironed when 
almost dry. 

DRYING CLOTHES BY MACHINE 

1. Study manufacturer's manual. There are many types of dryers. 

2. Set the time control and heat selector according to fabric. Don't 
overdry. 

3. Put in clothes. Do not overload. Close door. 


4. To stop the dryer at any time, open door. To resume drying, close 
door. Dryer will shut off automatically when time is up. 

5. Detach cord from electrical outlet. Take out clothes. Fold clothes. 

6. Wipe inside of dryer with damp cloth to remove lint and dust. Wipe 
outside of dryer with damp cloth. 

L 7. Follow the manufacturer's instructions for cleaning the lint filter 
I and water tray. A build-up of lint may cause a fire. 

& Cautions 

Bk 1. Electric dryers must be grounded and vented. 

2. Gas dryers must be vented. 

3. Leave a window partially open while any dryer is operating. 
SPRINKLING THE CLOTHES TO IRON 


Clothes properly sprinkled are easier to iron. A bottle with a 
sprinkler top is easy to use. (The sprinkler top may be purchased at 
the dime store and will fit a soft drink bottle.) 


Use warm water; sprinkle lightly and evenly, 
place in a lined basket or cover with a heavy 
at least an hour before ironing to distribute 


Fold the clothes and 
towel; allow to stand 
moisture evenly. 


181 












Laundry and Sewing 


In hot, damp weather, iron clothes the day they are sprinkled to pre¬ 
vent mildewing. 

SOME EQUIPMENT AND SUPPLIES NEEDED FOR HAND IRONING 

1. ^ Iron 

There are three main types of electric irons: 
the dry iron, the combination dry and steam 
iron, and the steam iron. The dry iron is 
used for all general ironing. The steam 
iron is used for pressing woolens, steam¬ 
ing velvets, and much of the light touching- 
up which may be all that is needed for 
certain materials. The combination iron 
may be used as a dry or steam iron. 

Use the iron near an outlet - don't use 
an extension cord. 

Have iron at proper temperature for fabric being ironed. 

Set iron on stand or tilt back on heel rest when not in actual use. 

Empty water from the steam iron when the ironing is finished and 
keep the iron connected for a few minutes to dry the steam mechan¬ 
ism. 

Disconnect iron when not in use, and always disconnect when leaving 
the room. Hold plug firmly. Do not pull or jerk the cord. 

Be sure that an iron is cool before storing. 

Replace cords that have frayed edges or 
broken plugs. 

In dormitories and schools, all outlets 
for irons should be equipped with safety 
lights. 




Sad Iron 


There are several good ways of cleaning the soles of irons: 

Wipe warm iron with a damp cloth. Follow by rubbing with a clean 
dry cloth. 

Run warm iron over waxed paper. Wipe off excess wax with a clean, 
dry cloth. 


182 









Laundry and Sewing 


For hard-to-remove stains, rub with a damp cloth and a little non¬ 
abrasive cleaning powder or a slightly moistened soap pad, then 
run the iron over waxed paper and follow by wiping with a clean, 
dry cloth. 

2. An Ironing Board , Pad . and Cover 

A good ironing board is adjustable in height so that it may be set 
to fit the user. Asbestos or fireproof materials make good pads. 

The cover is made of removable, washable material, pulled tight 
and fastened securely by attached strings or clips. 

The bases and frames of boards may be cleaned by wiping with a damp 
cloth wrung from a detergent solution. Dry. 

Remove and replace pads and covers as needed. A soiled or scorched 
cover may discolor the article being ironed. 

Cautions 

The heavy ironing boards in use in many dormitories have cast iron 
bases, and if overturned, a child or employee may be injured or the 
base of the board may break. These boards are bolted to the floor. 

3. Clothes Racks and Hangers 

Have a clothes rack and ample hangers handy and hang garments after 
ironing. Clothes have fewer wrinkles if they are fully dry before 
they are put away. 

4. Press Cloth 

A heavy muslin cloth about 12” square, used when ironing woolens, is 
not needed when the steam iron is used. 

5. Sprinkler Bottle 

To dampen spots on clothes that get too dry to iron well. Use the 
same one you used when sprinkling the clothes. 

6. Clean Cloth or Sponge 

Dampen with the sprinkler bottle and use as you iron to help smooth 
out dry wrinkles in the clothes. 


183 




















Laundry and Sewing 


IRONING THE CLOTHES 

1. Have a clean ironing board cover and the board adjusted to your 
easy working height. Set the iron at the temperature shown on 
the iron for the clothes you are to iron. Remember to change the 
heat control when you iron different fabrics. 

2. Have fabrics evenly damp for best results. 

3. Close all zipper fasteners before you begin ironing. Ironing 
zippers open will ruin the fastener. Be sure to move the iron 
around buttons and snaps. This will prevent mashing the snaps, 
loosing the buttons, and scratching the iron. 

4. Iron with straight strokes and with the straight of the fabric 
weave. 

5. Iron light colored cottons and linens on the right side; dark 
colored linens and cottons on the wrong side; wool, silks and 
synthetic fibers on the wrong side. In ironing flatwork, don't 
always fold and iron in the same place. The ironing on the fold 
will eventually cause the fibers to break. 

6. When ironing dresses, blouses and shirts, iron the small parts like 
collars, sleeves, and facings first. Iron pockets on the wrong 
side; iron again on the right side when you iron the front. 

7. To iron trousers or slacks, first iron the inside, then the out¬ 
side, of the waist band, the fly, and the pockets. Then lay the 
trousers in shape with the inside leg seams matching; this places 
the creases on the outside. Iron first one complete side. Turn 
over and press the other side. Lay one trouser leg back and iron 
the inside of the leg all the way to the waist band. Take care 
that the crotch area is ironed smoothly. Turn the trousers over 
and iron the other inside leg. 

8. To press a wool garment, use a smooth press cloth - the heavier the 
better. Dampen it evenly with the sprinkler bottle or another 
cloth or sponge dipped in warm water and squeezed lightly. Place 
the garment on the ironing board with the weave straight. Put 

the press cloth over it and press down lightly with the iron. Don't 
move the iron around but pick it up and press it down in a new 
place each time. Don't try to iron wool really dry. Hang on a 
garment hanger to dry. 


184 









Laundry and Sewing 


USING AN IRQNER (OR MANGLE) 


' The ironer has switches for control of motor and heat. The rotation of 
the roll may be operated by the knee, foot, or hand. A manually operated 
safety release is provided. Follow operating instructions given in user's 
manua1. 


Occasionally rub the shoe with a piece of waxed paper. Remove any smears 
of starch or corrosion with a damp cloth and very fine steel wool. When 
the padding becomes packed and is no longer resilient, remove it, fluff 
and replace in reverse position, or add new padding. Wash muslin cover 
as needed. Replace when needed. 

REMOVING SPOTS AND STAINS FROM WASHABLE FABRICS 


Household bleaches for laundry use are obtainable 
in two main types: (1) for use on linen and 
cotton fabrics and (2) for use on synthetic fab¬ 
rics. 

Be sure you know the kind of fabric that is 
stained, and if you use a bleach, use the right 
one for the fabric. Always read and follow the 
directions on the bottle or package. 

Any bleach weakens the fabric to some extent. 

Use only as needed and be sure to rinse well. 



To remove spots and stains from non-washable 
fabrics, take the item to a dry cleaner. It 
is very dangerous practice to attempt to use 
dry cleaning solvents. 


Keep Your 
fingers XD 


Beverages : Coffee, tea, soft drinks 

Spread over a bowl, pour boiling water through the stain. May 
have to use household bleach. 


Blood : 

Soak in cold water and wash in warm suds. On thick fabrics, such 
as mattress pads or blankets, sponge the stain with cold water, 
then spread stain with paste of cornstarch and water. Let dry 
brush off. Repeat if necessary. 


I 


185 











Laundry and Sewing 




Candle Wax : 

Scrape off with dull knife. Put fabric between paper towels or 
blotters. Press with warm iron. 

Carbon Paper : See Grass . 

Chewing Gum : 

Rub gum with ice. Pick off. If traces of gum remain, soften 
with egg white. Launder. 

Chocolate and Cocoa : 

Sponge immediately with warm water. Wash 
immediately. With quick handling, these 
stains will usually come out in laundering. 

Coffee : See Beverages . 

Cream : See Grease . 

Dyes : 

Use laundry bleach. Wash immediately. 

Rinse well. In light colored clothing 
when the dye stain cannot be removed, 
consider tinting the garment. 

Fingernail Polish : 

On fabrics other than rayon and acetate . 
remove with nail-polish remover. Remove remaining stain with 
laundry bleach. Use the right bleach for the fabric. 

Fruit and Berry : 

Sponge stain with cold water. Apply a few drops of white vinegar 
to the stain and rinse thoroughly. If fabric is linen or cotton, 
stretch over a bowl and pour boiling water through the stain. 

Glue: 


Sponge with warm water, then with white vinegar. Wash in warm, 
sudsy water. 

Grass: 



186 































Laundry and Sewing 


On washable fabrics, lubricate the stain with a mild liquid 
detergent. Rub the detergent into the spot and leave for 1/2 
hour. Then work the spot with the fingers or a brush. Wash. 
Rinse well. (Don't use soap; soaps contain alkali and will set 
grass and many other stains.) 

Grease ; 

Rub with cooking fat. Let stand a few moments. Wash as usual. 
Ink : 

See Grass . 

Iron Rust I 

Use household bleach on linen and cotton. 

Lipstick : See Grass 

Mercurochrome : 

Treat promptly. Blot with clear water. Bleach if necessary. 
Mildew : 

Launder. Dry in the sun on the grass. If stain remains, use 
laundry bleach. 

Milk : See Grease . 

Perspiration : 

Sponge stains with warm water to which a few drops of white 
vinegar are added. Launder promptly. If stain remains, bleach 
in the sun or use household bleach. 

Sugar and Syrups : 

Pre-soak in clear water. 

Tar and Road Grease : See Grease . 

Tea : See Beverages . 

Urine : 

Sponge with water and vinegar solution. 


187 



























Laundry and Sewing 



Vomit: 


1 . 

2 . 

Care ; 

1 . 

2 . 

3. 

4. 

5. 


Remove excess. Rinse and remove in cool water. May have to use 
household bleach to remove stain. 


SEWING MACHINES - ELECTRICALLY OR MANUALLY OPERATED 


Operation : 


Study the manufacturer's book of instructions. Know the machine 
There is a set of instructions for every kind of sewing machine. 

For good sewing results, use needle and thread of the correct 
size for the fabric. A chart in the machine handbook will tell 
you what sizes to use. 



Proper oiling is the most important thing in machine care. 
Follow instructions carefully and oil in every place directed 
by the manual. Use the oil recommended by the manufacturer. 

In oiling the motor, use only the grease recommended by the 
manufacturer and oil only as recommended. 

The slide over the bobbin case is always kept closed when the 
machine is in operation. 

After every use dust the machine with a soft paint brush to 
remove threads from feed dog, bobbin case, and shuttle. It is 
a good plan to keep a small paint brush in the drawer of the 
machine to use in brushing away thread and lint. 

Dust frame and body frequently with clean, lintless cloth. Do 
not use an oiled cloth. 

Keep all drawers clean and in orderly arrangement with like 
items together. 


Cautions: 


1. Never operate the machine without cloth under the presser 


foot 


2. In using electric machines, always disconnect plug from 
electric outlet when sewing is completed. 


1 . 

2 . 

Care : 

1 . 

2 . 

3. 

4. 

5. 


188 







Laundry and Sewing 


Additional information on laundry and sewing may be obtained from the 
Superintendent of Documents, U. S. Government Printing Office, Wash¬ 
ington, D, C. See titles below. 

Laundry : 

K Home Washing Machines, Operating Characteristics and Factors 

■ Affecting Performance . #A1.36:1088, 15C 

P Laundry. Bureau of Ships Manual . Chapter 35, #0211.7:35/956, 15C 

K Washing Machines. Selection and Use . #A1.77:32, 150 
I Stain Removal from Fabrics , #AWl-26 

I Sewing : 

I Sewing Machine Cleaning and Adjusting , Farmers Bulletin #1944, 

I 150 

■ ABC's of Mending , Farmers Bulletin #1925, 150 

V Fitting Dresses , Farmers Bulletin #1964, 150 

■ Making a Dress at Home , Farmers Bulletin #1968, 150 

■ Pattern Alterations , Farmers Bulletin #1968, 150 

■ Clothing Fabrics , #A.1.87:1, 250 

You can also write for free leaflets to: 

National Cotton Council, Box 9906, Memphis 12, Tennessee 
Educational Bureau of Coats and Clark, Ind., 430 Park Avenue, 

New York 22, New York 

or to the Extension Service of your State University 


189 






























CHAPTER 14 


WE PLAN AND CONDUCT A CONFERENCE 

Page 

WE KNOW THE INSTRUCTION NEEDED. I93 

A COMMITTEE IS APPOINTED. I93 

WE CLEAR THE WAY FOR THE CONFERENCE. 193 

WE PLAN FOR AMPLE TIME. I93 

WE PLAN THE GROUPING. 193 

WE ASK FOR HELP. 194 

WHAT IS THE PART OF THE EMPLOYEE?. 194 

WHAT IS THE PART OF THE CONSULTANT?. 194 

WE PREPARE AND DISTRIBUTE THE FINAL AGENDA. 196 

WE KEEP NOTES. 196 

THE CONFERENCE MOVES ALONG SMOOTHLY . 196 

DO WE AWARD CERTIFICATES?. 196 

WE EVALUATE, SUMMARIZE, AND REPORT THE CONFERENCE. 196 

WE FOLLOW UP. 197 



























1 »j 






WE PLAN AND CONDUCT A CONFERENCE 


WE KNOW THE INSTRUCTION NEEDED 

Instruction is always determined in terms of, "What teaching do the 
employees need in order to do the jobs most effectively?" Employee 
suggestions form a most important basis of instruction. Sometimes, 
though, we may need help and are not aware of the need. We may be 

doing a job a hard way when there is an easy way-we may fail to 

use pieces of equipment properly and for the many purposes for which 
they were designed --- we may need supervisory help. By observation and 
conferences with employees, the supervisor, along with the employees, 
lists the important instructional needs. 

With new buildings and untried equipment, training may very well include 
all facets of instruction. 

A COMMITTEE IS APPOINTED 


The committee has the responsibility for planning, organizing and steer¬ 
ing the conference. From this group a chairman is selected. 

WE CLEAR THE WAY FOR THE CONFERENCE 

All arrangements are made through the local, agency, and area adminis¬ 
tration. Steps in clearing the way are a matter of policy, 

WE PLAN FOR AMPLE TIME 

Ample time for instruction and demonstrations must be planned if the 
conference is to be effective. In facilities that are in operation, 
the vacation periods provide a good opportunity when children are away 
and few interruptions are likely to occur. 

I In new facilities, the instruction should be held after the equipment 

I is in place and before the buildings are put into operation. In the 

I small schools, less than a week's time has proved inadequate. 

C\ 

WE PLAN THE GROUPING 

D 

^ 1. Demonstrations : 

y Instruction can only be effective when the groups are small enough 

I for individual participation and there is ample space for all to 

R see and hear well. The size of the groups must finally be dependent 

ji upon the number taking instruction and the available experienced 

1 leadership. From 10 to 20 people - less but not more - form good 

sized groups if adequate space is available. 


193 















We Plan and Conduct a Conference 


In cases where the size of the groups is too large for all to see 
and hear well, it is best to schedule two or more group sections. 

2. Lectures and Addresses : 

When special lectures, addresses, round table discussions, and the 
are scheduled, the audience size again will depend upon all 
being seated so that they can see and hear well. 



WE ASK FOR HELP 


Consultants for the conference may be requested from the Local, Agency, 
Area, and Central Offices. Public Health officials may have much to 
offer. Manufacturers' representatives, when a particular item of their 
equipment is in use, may be called upon for demonstrations in the uses 
and care of their equipment. Interior decorators may be helpful with 
suggestions for improving the attractiveness of the surroundings. 

Consultants are not limited to a group or groups. The idea is to choose 
those who best meet the need. 



WHAT IS THE PART OF THE EMPLOYEE? 


The part the employee takes is the most important one in the conference 
and must be an active one if the instruction is to be successful and 
lasting. 

Demonstrations and activities in which the employees participate provide 
the most effective learning. Instruction gains in value and interest 
when one has an opportunity to "show and tell" what he can do. (He must 
have an opportunity for help and practice beforehand so that he is pre¬ 
pared and confident.) 

The local chairman in charge of the conference may call on the group 
members for volunteers who will be given special instruction and carry 
out specific demonstrations before the group. It is especially good if 
all participants have an opportunity at some time during the conference 
to take such an active role. The local leader, because of his knowledge 
of employees, may help in guiding committee membership, seeing that all 
committees have a balance of weak and strong members. 

The size of the demonstration committee will depend upon the amount of 
work to be done. Generally three to four members are ample. 

WHAT IS THE PART OF THE CONSULTANT ? 

In working with the chairman and other leaders, the consultants help to 
determine teaching methods, to set up time, date, and location design¬ 
ations for special demonstrations and thus carry an active role in the 


194 











We Plan and Conduct a Conference 


preparation of the completed agenda. After the committees have been 
chosen, the specific consultant instructs the persons with whom he 
will be working and serves as a consultant to them. 

A few demonstrations may necessarily be handled by leaders. However, 
these instances should be few if adequate planning and instruction of 
committees takes place before the actual conference. 

The leader makes certain that: (1) the committees are prepared and that 
all members know the time and place for the demonstration; (2) no last- 
minute details have been overlooked. He helps the committee to; (1) 
arrange all materials and equipment and set them up for easy access, (2) 
see that visual aids, if used, are at the front or where they may 
readily be viewed by all, (3) check the room for adequate heating, ven¬ 
tilation, and light; (4) see that pass-out leaflets or sheets are ready 
and are given out at the appropriate time. The leader opens the demon- 
Jstration session by stating the objectives. 

While the actual demonstration takes place, the consultant remains in 
the background, yet is near enough to answer any questions the committee 
may need to refer to him and to guide and stimulate if the need arises. 
He does not interrupt nor question unless the methods are incorrect. He 
must be alert to the needs of a few stimulating and encouraging remarks 
_if the demonstration lags. 

Lwhen the demonstration is over, the consultant calls for questions, 
summarizes all steps in the order in which they were demonstrated, and 
i"objactively evaluates. He works with the committee in putting away all 
V^terials and equipment, and in setting the room in order. 



mind. One thing is demonstrated at a time. Rehearse every step of the 
operation. This means the consultant must know the equipment and the 
techniques. Remember that a poor demonstration is worse than none at 

all. 

In preparing for the demonstration, safety practices, precautions, rules 
and regulations are emphasized. These are again reiterated during the 
final demonstration. 

For detailed steps in preparing employees to give a demonstration, refer 
to leaflet, "How to Teach a Child How to Do a Job Well, Minimum 

Essential Goals for Everyday Teaching in Indian School^-1952. While 


195 










We Plan and Conduct a Conference 



this was specifically developed for training a child, the material was 
taken from management training material and the major steps are en¬ 
tirely appropriate for teaching adults in new methods. 


WE PREPARE AND DISTRIBUTE THE FINAL AGENDA 


This is a complete over-all plan for the conference and the total break¬ 
down by date, location, time, committee members, and consultants by sub¬ 
ject. As a general guide it is well to arrange for five to ten minute 
breaks between sessions. The agenda should be sent in advance to all 
persons who will be in attendance and participate. 

WE KEEP NOTES 

It is well to have someone take notes of the work done by each group. 

The secretary may volunteer or be chosen by the consultant. If there 
is no available help, the consultant will want to keep a summary of all 
work in order to be ready to participate in the general conference sum¬ 
mary. 

THE CONFERENCE MOVES ALONG SMOOTHLY 



The actual conference moves along smoothly if there has been adequate 
preparation. Following the agenda is a matter of timing and of every 
participant being aware of the time and place for meetings. 


DO WE AWARD CERTIFICATES? 




The standards for the awarding of training certificates should be deter¬ 
mined upon the basis of time spent and comprehension of the instruction. 
Since copies of the awards become part of the employee's personnel file 
and may affect transfer or advancement, the awards should not be given 
without serious consideration. When a question arises as to under¬ 
standing and instruction being adequate, it is well to withhold all 
awards. 


Certificates of training are available upon request from the Area 
Director, Anadarko, Oklahoma, Attention: Chilocco Indian School. 


WE EVALUATE. SUMMARIZE. AND REPORT THE CONFERENCE 

A time is set for section meetings of employees and consultants immed¬ 
iately following the completion of the conference for a general evaluation 
The reaction of the employees is important and their views are most valu¬ 
able in planning subsequent conferences. 


196 
















We Plan and Conduct a Conference 


The consultants, the leader, and a committee of employees prepare a 
short written summary of work covered. An evaluation of strengths and 
weaknesses is included. Copies are sent to the Area Director, the Chief, 
Branch of Education, Superintendent, and other key persons. 

It is well to consider compiling a complete report of the conference 
for distribution to all participants. A report of this type may well 
cover all pertinent instruction given during the conference and serve 
as a guide and reference during the coming year. 

WE FOLLOW UP 


We keep aware of and follow the good practices learned during the 
conference. Good habits are established by use. 



197 


















•’I 


rv*'®* 




A- 








n ^ 

« i /► 

v^iii aH| 
* ^^ % %w^ 










CHAPTER 15 


& SUGGESTED CLEANING EQUIPMENT, MATERIALS, AND SUPPLIES 

Page 


SUGGESTED CLEANING EQUIPMENT. 201 

SUGGESTED CLEANING MATERIALS AND SUPPLIES . 208 

RECOMMENDED HOUSEKEEPING MATERIALS AND SUPPLIES 

FOR THE CLASSROOM TEACHER. 214 












>• 


* .' 7 ' 

. Vk /(!■ 














■1 


, SUGGESTED CLEANING EQUIPMENT, MATERIALS AND SUPPLIES 

i SUGGESTED CLEANING EQUIPMENT 

Determine a handy location for storage of all equipment. After use 
always clean, return to storage, and store properly. 


ITEM USE 

APPLICATOR 


With long handle. Applying wax. 



* BASIN 


CARE 


Remove pad from block 
after each use. Wash in 
warm detergent water. 
Rinse. Shake to remove 
water. Replace on block 
to prevent shrinkage. 
Hang to dry. 


Rectangular or 
oval. Size ade¬ 
quate for dipping 
applicator. 

ii sOTTLE 

■ I Plastic squeeze. 

;| Quart size. 

Hi__ 

! BROOM. CORN _ 

ll** Light weight for 
student use. 

Medium weight for 
adults. 


i 


Holding small quantity 
of wax while applying. 

Do not pour unused wax 
back in large container. 


Wash in warm detergent 
water. Rinse. Dry. 
Store, 


Squirting liquid on mops Wash occasionally. Dry, 
or on surface to be 
cleaned. 


Certain room cleaning 
and brushing up in 
small areas. 



Care of all corn brooms : 

Soak new broom in clear 
water before using it the 
first time. Shake to re¬ 
move excess water. Hang 
to dry before using. 

Never stand broom on 
straws in storage. Wash 
as needed in warm deter¬ 
gent solution. Shake free 
of water. Hang by handle. 


I 

I 

I 

I 

I 


201 


















Suggested Cleaning Equipment, Materials, and Supplies 



xtem use care 


BROOM, HEARTH OR TOY _______ 

1 

Body length 12" to Brushing trash into dust 

X 3 ". pan. Length of handle As above, J 

makes use convenient. « 


BROOM. YARN 

Channel head. Rec¬ 
tangular. Metal 
handle. Untreated 
filler. 

18" head recommended 
for sweeping offices 
and classrooms, 

GSA #7920-313-9184. 
(Replacement filler, 
#7920-313-9187) 

36" head recommended 
for sweeping large 
areas, such as audi¬ 
toriums and corri¬ 
dors. GSA 

#7920-313-9185. (re¬ 
placement filler 
#7920-313-9189) 


Used for "Sweep Mopping" 
or dusting of all 
floors. 

See Floor Care, p. 87 



Clean daily after use by 
removing dust and lint. 
Wash as needed. Store 
with head off floor. 



BRICK, SCOURING 


With holder. 


BRUSH 


Cleaning heavy duty Remove soil, wipe brick 

range griddles. and holder clean. Wash 

holder as needed. 


Bottle Cleaning drain spouts Wash in hot detergent 

of cooking equipment, water. Shake to remove 

excess water. Hang, 


Counter Brushing window sills Remove dust. Hang. 

etc. Brushing soil Wash occasionally. Dry. 

into dustpan. 


202 





















Suggested Cleaning Equipment, Materials, and Supplies 


ITEM 

USE 

CARE 



BRUSH - Cent. 





Deck 

Heavy scrubbing 

Same as Counter, 


Dishwashing or 
Vegetable 

Ki 

Brushing soiled dishes 
under spray, etc. 

Many uses. 

Wash with hot 
Dry. 

water 

• 

r"“‘" 

Washing outside 
windows in large areas. 

Wash. Dry. 

Hang 


^Gong 

Short 6c long 
handled. 

Severe scrubbing and 
scouring of metal sur¬ 
faces . 

Wash. Dry. 

Hang. 


, Nylon Bristle 

Hard rubber w/o 
handle. Equal to 
Sparta-Viking 
,, #43. 

Cleaning ovens in areas 
easy to reach. Brush¬ 
ing soiled dishes under 
spray. 

Wash. Dry. 
bristles up. 

Store 

with 

Oven 

W/brass wire 
bristles and 
steel scraper 
and maple block. 
Equal to Dohr- 
mann #9D368. 

Cleaning ovens in hard- 
to-get-at areas such as 
beyond easy arm reach. 

Wash. Dry. 

Hang. 


Radiator 

Dusting and brushing in 

Remove dust. 

Wash 

oc- 

\ 

hard-to-reach places, 
such as under or be¬ 
hind radiators. Use 
vacuum cleaner w/ 
crevice tool when 
available. 

casionally. 

Dry. 

Hang, 


203 














Suggested Cleaning Equipment, Materials, and Supplies 


ITEM 

USE 

CARE 

BRUSHES - Cont. 

Scrubbing 

Household. 

Hand size. 

General cleaning. Wash¬ 
ing waste baskets, gar¬ 
bage pails. 

Wash, Dry, Store with 
bristles up. 

Toilet 

Cleaning toilets and 
urinals, 

Rinse, Hang, 

Venetial Blind ^ 

Dusting Venetian 
blinds. 

Remove loose dust. May 
need to wash occasion¬ 
ally, Hang, 

Wall and Ceiling 
Horse hair. 

Long handle. 

Removing cobwebs, dust 
and high soil. 

Remove dust. Hang, 

Wash as needed. 

BUCKET 

Water 

Light weight. 

For carrying water to 
cleaning areas. 

Wash with hot water and 
detergent. Rinse, Dry. 
Store, 

Mop, w/wringer and 
casters, 

Light duty: 16 qt. 
Medium duty: 20 to 
25 qt. 

Mopping floors. 

As above. 

CART 

Janitor's 

Transporting janitor’s 
supplies. 

Wipe frame with damp clot 
wrung from detergent 
water. Dry, 

Waste Collector 
or Truck, 

Collecting trash from 
waste receptacles in 
large facilities. 

As above. 


204 























Suggested Cleaning Equipment, Materials, and Supplies 


ITEM 

CUP, MEASURING 


8-ounce 


IS 


DUSTPAN 


USE 


CARE 


Measuring detergents. Wash as any utensil, 
compounds, etc. 


Ul Long handle, 

*1 Lobby type, 

$ 

i _ 

W Short liandle, 
ri Household type. 


Holding trash and 
debris in cleaning. 
Long handle ex¬ 
pedites work. 


Holding trash in 
cleaning small areas 
where storage space 
for cleaning equip¬ 
ment is very limited. 


Remove loose dust after 
every use. Clean with 
damp cloth. Hang, 

Wash as needed. 



LADDER 


Step, aluminum 
6 ' , 


m 


Sponge, Self¬ 
wringing, such as 
I O'Cedar, 

- 

1 , Cotton, untreated, 
1 Various sizes. 


General,; For reach- Clean with damp cloth, 

ing high places. Store, 


Mopping in small areas. 
Emergency on-hand use, 
such as in dining 
areas to quickly mop 
up spilled liquids. 
Applying liquid wax. 


Wash after each use. 

Wring as dry as possible. 
Hang with head down. 


Dusting floors. Also Remove loose dust and 
used in "Sweep Mopping" lint after each use. 

See Floor Care , Wash as needed. Hang by 

handle. 


Cotton string. 


Wep mopping in 
various areas. 


Wash with hot suds after 
every use. Wring dry as 
possible. Hang by handle. 























Suggested Cleaning Equipment, Materials, and Supplies 



ITEM 

USE 

CARE 

MACHINE FLOOR 

POLISHING 




With all brushes. 
Commercial model . 

Household model, 


General bare floor care. Wipe cable with damp cloth 
Polishing, scrubbing Wind cable around hooks 

and buffing. in form of figure 8. 

Wipe frame and motor case 
w/clean dust cloth. Wash 
brushes in warm water 
and detergent when soiled. 
Dry brushes naturally w/ 
bristles up. 


SPATULA 


Heavy duty. For cleaning burned- Wash and care for as a 

on refuse from ovens, cooking utensil, 

etc. 


STOOL. STEP 

Non-skid. For reaching places Clean with damp cloth. 

just above normal Keep in handy location, 

reach. 


SQUEEGES 

W/handles and blades Window cleaning. Wipe handles with damp 

Metal w/rubber cloth. Wash blades, 

blade and metal Dry. Store, 

frame. 10”, 12”, 
or 16” width blade. 


SWEEPER. CARPET 


Light, quick sweeping If threads or strings 
of floors. are wound around the 

brush, cut them with 
scissors and pull them 
out. Empty pan. Wipe 
with damp cloth. Store 
hanging flat. 


206 
















Suggested Cleaning Equipment, Materials, and Supplies 


ITEM 

USE 

CARE 

TOOL KIT, KITCHEN 

W/hammer, pliers, 
screw driver, 
scissors, etc. 

Minor repair jobs. 

Return each tool to kit 
after use. 

VACUUM CLEANER 

Commercial model, 
w/all attachments. 

A most important piece 
of equipment when sup¬ 
plied in adequate num¬ 
bers and properly used. 
Will eliminate much dry 
dusting. 

Clean all used brushes 
w/the vacuum. Empty 
dust container. Wind 
cord. Wipe entire 
assembly w/dust cloth. 
Store. 


Household model. 


As above. Cleaning in Cl 

small areas such as the 1. 

home and dormitory cubic¬ 
les. Purchase tank 
cleaner for general clean¬ 
ing - upright model for 
rugs. 

2 . 


ean machine as above. 
When paper bags are 
used, dispose of bag 
when approximately 
1/3 full of dust and 
lint. Replace w/ 
fresh bag. 

When disposable bags, 
are not available, 
clean bag when stor¬ 
ing machine. 


WRINGER. MOP 

Sqeezer type. 

For use with mop and 
bucket in mopping 
floors. 

Wash with 
detergent. 
Store. 

hot water 
Rinse. 

and 

Dry. 


To or t^oi' 























Suggested Cleaning Equipment, Materials, and Supplies 


SUGGESTED CLEANING MATERIALS AND SUPPLIES 

Please Note ; 

Flammable products , such as cleaning fluids and gasoline are not to be 
used in educational facilities. 

Carbon Tetrachloride and products containing it are toxic and danger¬ 
ous to health. Do not use in educational facilities. 


ITEM 


DESCRIPTION 

USE 

APPLICATOR 



May be water mops, lambs 
wool blocks, cloths, 
etc. 

Applying wax. 

BAGS 

Waste 


Washable cotton to fit 
large receptacles. 

Lining large waste 
receptacles. 

Paper ^ 

1 

^ i 

Waxed or treated. 

Lining step-on cans in 
isolation room, women's 
and girls' toilet rooms. 

BLEACH 


A 

0le«cV> 

Household, chlorine. 

Removing stains from 
porcelain sinks, basins 
and cookware. Removing 




stains such as mildew 



from shower rooms. 

CLEANER 

Toilet Bowl 

Not required where the 
"all-purpose" cleaner 
is available for use. 

Cleaning toilets and 
urinals. 


208 
























I 

) 

Suggested Cleaning Equipment, Materials, and Supplies 


ITEM 

DESCRIPTION 

USE 

CLEANER - Cont. 

1 ... 

Non-abrasive. Fine 
Texture. 7930-243- 
5940, 1# can. 

Scouring kitchen uten¬ 
sils, etc. Use any 
cleaner with caution. 


COMPOUND 

Dishwashing, 

Type I-for hard 

water 



Machine 

7930-634-3443, 

2# ctn. 

ti t-i y 

^ r 


162-9927, 

50# bag 




269-1277, 

100# drm. 

- 'ji/ 



274-6251, 

300# drm. 




Dishwashing Type Il-for soft water 

Machine 7530-162-9981, 50# bag 

7930-269-1278, 100# bag 


Dishwashing For soft or hard water Diswashing in three- 

Hand 7930-281-4731, 50# bag compartment sinks. 


Stain Remover 


Oxygen releasing: 
7930-282-0685, 25# drm. 
Chlorine releasing: 
7930-512-9197, 65# cse. 


Expecially needed for 
removing stains from 
plastic and china table¬ 
ware. (Not for aluminum.) 


Dust-Mop 
Treatment 


Liquid. Emulsion. 

Ready to use. Re¬ 
commended by General 
Services Administration 
Public Bldgs. Service, 
Washington, D.C. Comes 
in 1, 5, or 55 gal. 
containers. Item (GSA) 
6850-664-0537. 


Use sparingly on clean 
dust mop or yarn broom 
for dusting any floor. 

See Floor Care , p. 87 
for directions for use. 

Do not use an oil emulsion 


compound. 


























Suggested Cleaning Equipment, Materials, and Supplies 


ITEM 

DESCRIPTION 

USE 

CLOTHS 


Clean, absorbent, lint- Many general purposes; 
less, soft. dusting, wet and dry 

cleaning. 



Clean wool rags. 

Polishing 

small 

floor 



areas and 

wood 

furniture 

DETERGENT 



Household, mild. "Non- General use and washing 
built". Mild or Gentle. dishes in pans. 


Household, laundry. Automatic washing 

Low sudsing. machines. 


Heavy duty liquid. For use in cleaning 

Equal to "Tig." pots and pans. 


FULLERS EARTH 


Can, commercial size. Removing spots and stains 

from upholstery, etc. 


OIL 


Such as "Three-in- 
One." 

Removing certain stains 
from plastic upholstery. 

PADS, SOAP 


Small and large sizes. 

Use sparingly for clean- 


ing grossly soiled or 
black spots on floors. 
Removing baked-on soil 
from utensils. 


PAPER 

Wrapping 

Kraft or equal. 

Lining shelves and waste 
baskets. 



210 



























Suggested Cleaning Equipment, Materials and Supplies 


ITEM 

DESCRIPTION 

USE 

PAPER - Cont. 

^ Newspapers 


Lining waste baskets. 
Wrapping broken glass 
and wet items for 
disposal. 

PEROXIDE 


Bottle. Household 
size, 

Removing stains from 
plastic upholstery. 

POLISH 


Metal 


Brass; copper; stain- Removing stains from 
less steel; silver, metal. NOTE: There are 

some good "all-purpose" 
metal cleaners but do 
not use on stainless steel 
or on lacquered surfaces, 
silver, or silverplate. 


Silver Polishing flatware, acces¬ 

sories, silverplate, 
sterling and chromium. 

Use no_ abrasives, (Best 
care: Wash in hot, 

soapy water. Dry 
thoroughly.) 


SALT 

Table 


Removing corrosion spots 
from brass fittings. 

Rock or Calcium 
Chloride 


Removing ice from walks 
and steps. 

SOAP___—-- 

Mild 

Ivory or equal 

Shampooing upholstery 


211 























Suggested Cleaning Equipment, Materials and Supplies 


ITEM 

DESCRIPTION 

USE 

SOAP- Cont. 

Saddle 

Can 

Cleaning leather furni¬ 
ture. 

SODA 

Baking 

Can 

Cleaning refrigerators, 
freezers, percolators, 
urns, etc. 


SPONGES 


Cellulose, syn¬ 
thetic, or vinyl. 

Size to fit hand 
easily. 

General cleaning. 

STAINLESS STEEL WOOL 


#00 


yy//'/// 


Use with care to remove 
stubborn spots on stain¬ 
less steel equipment. 


STEEL WOOL 


#00 


TOWELS 


Removing gross soil from 
kitchen utensils, cor¬ 
rosion from fittings and 
pipes. See Pads , Soap . 


Paper 


Picking up water spots, 
damp soils, broken 
glasses; wiping certain 
surfaces, etc. 


212 



















Suggested Cleaning Equipment, Materials and Supplies 


ITEM 

DESCRIPTION 

USE 

VINEGAR 


Household, Gallon, Put small amount Cleaning windows, re¬ 

in jars or bottles for moving scale on metal 
easy use, surfaces; scale and 

mineral deposits from 
bath tubs, lavatories, 
toilets, urinals, dish¬ 
washing machines, steam 
kettles, shower stalls, 

^ etc. Removing certain 

stains from upholstery 

_ and rugs. May also be 

used in rinsing wood 
floors. 


WAX 


Water Emulsion 16% solids Waxing resilient and 

1 or 5 gal, can other floor coverings, 

55 gallon drum 


jl^ Solvent 

Heavy-bodied liquid 

Waxing wood furniture 


and/or a semi-solid 

and floors. Do not use 


paste. 

on resilient floor cover 

i 

ings, such as asphalt 
tile and vinyl. Do not 



use solvent wax on hard- 



wood floors where water 
emulsion has been used. 


Slip Resistant Not shown in GSA If quarry or terrazo 

catalog, tile floors are waxed, 

use only a slip resis¬ 
tant wax. 


















Suggested Cleaning Equipment, Materials, and Supplies 


RECOMMENDED HOUSEKEEPING MATERIALS AND SUPPLIES FOR THE CLASSROOM TEACHE^R 

The classroom teacher has an excellent opportunity to help students in 
forming habits of neatness in everyday living in the care of the sur¬ 
roundings. Because the students like and respect the teacher, they are 
eager to please. This attitude may be used to good advantage in develop 
ing skills and appreciation of surroundings. 

In teaching and practicing neatness, the teacher needs a limited number 
of housekeeping materials on hand in small quantities. By no means 
should the supply add to the storage problem. Too, in the normal care 
of the classroom, few supplies are required. 


MATERIALS AND SUPPLIES 

HOW USED 

1. Can or pan. 

About 1 gallon size. 

Holding small amounts of water 
when cleaning. 


2. Cleaner, Non-abrasive 

scouring powder. One small 
can at any time is ample. 


Washing sinks. Small amount may 
have to be used on occasion for 
removing stains, such as finger 
paint or ink from floor and table 
tops, 


3. Cloths, soft, or cellulose 
sponges, 


Dusting, dry and damp. Removing 
spilled liquids, washing desks, 
table tops, sinks, etc. 


4. Detergent, household. Small 
bottle. 


Washing table tops, sinks. 
Removing stains. 


5, Dust pan and dust brush or a 
hearth broom. One of each. 

Sweeping up small areas such as 
around desks. Removing loose soil. 

6. Paper towels. 

Blotting up spilled liquids such as 
water, finger paint, ink, etc. 
Wiping out sinks. When crushed and 
slightly damp may be used for 
cleaning glass. 


214 












Suggested Cleaning Equipment, Materials, and Supplies 


MATERIALS AND SUPPLIES 

HOW USED 

7. Wax, Water-emulsion type. 

Small quantity obtained from 
custodial service. Pint bottle 
is ample. 

Occasional polishing of desk, 
counter, chest surfaces. Removing 
fingerprints from woodwork. May 
be used in removing certain marks 
from the floor surface. 





















CHAPTER 16 


FOOD SERVICE EQUIPMENT - INSTITUTIONAL 


Page 


BUY GOOD EQUIPMENT AND GIVE IT GOOD CARE. 219 

FOLLOW THE MANUFACTURERS* MANUALS OF INSTRUCTION. 219 


DISHWASHING AND RELATED EQUIPMENT . 220 

Dishwashing by Machine 220 
Detergent Dispenser - Automatic 225 
Rinse Injector - Automatic 225 
Dishwashing in Sinks 225 
Federal Stock Numbers of Dishwashing and 

Destaining Compounds 227 
Garbage Disposal or Grinder 227 
Garbage Cans 228 


COOKING AND BAKING EQUIPMENT. 

Hood - Baffle Type 

Hood - Canopy Type (Sample Training Lesson) 
Ranges - Heavy Duty Gas and Electric 
Griddles 

Stack or Deck Oven - Electric 

Stack or Deck Oven - Gas 

Steam Jacketed Kettles 

Steam Chef - Compartmental Steamer 

Toaster - Electric Rotary 

Toaster - Gas Rotary 

Deep Fat Fryer 

Coffee Urn 

Hot Food Storage Table - Moist or Steam Heat 
Hot Food Storage Table - Electric or Dry Heat 


229 

229 

230 
233 

235 

236 
236 
238 
240 
242 

242 

243 

245 

246 

247 


MECHANICAL EQUIPMENT. 

Food Mixer - Heavy Duty 
Uses for Beaters and Whips 
Food Cutter or Chopper 
Slicing Machine 
Vegetable Peeler 
Can Opener 


. 248 

248 

f Food Mixer 250 

251 

252 

253 
255 


WOOD SURFACES - LAMINATED . 

Meat Block 

Wood Table Tops - Cooks' and Bakers' Tables 
Cutting Board 


255 

255 

256 
256 


217 














CHAPTER 16 





FOOD SERVICE EQUIPMENT - INSTITUTIONAL - Cont. 


CARE OF GENERAL COOKING UTENSILS. 

CUTLERY . 

General Classifications and Uses 
Care of Cutlery 

REFRIGERATED EQUIPMENT. 

Refrigerator - Reach-In or Household 
Refrigerator - Walk-In (Institutional) 
Freezer 

Upright Model 
Chest Model 
Milk Dispenser 
Milk Cooler 



218 


Page I 

256 1 

258 ] 

258 J 

259 1 

260 1 

260 1 

261 I 

262 I 

262 f 

263 4 

264 J 

264 1 

4 

I 


j 












FOOD SERVICE EQUIPMENT - INSTITUTIONAL 


BUY GOOD EQUIPMENT AND GIVE IT GOOD CARE 

The best worker cannot produce top performance unless adequately and 
suitably supplied with equipment for the jobs to be done. Kitchen 
utensils, equipment, and materials are the tools that make it possible 
for the employees to do the work efficiently. All equipment has a 
purpose and requires special care. 

1. Know the performance needed. Buy equipment for specific purposes. 

2. Buy items that can give top performance. The lowest priced may 
be the costliest in the long run. 

3. See that equipment is installed properly. 

Train competent individuals in the operation, use, and daily care 
of the equipment. 

5, Insist on proper maintenance of equipment by trained mechanics. 
Operators are not mechanics. 

6. Maintain a stock of expendable replacement parts. 

7, Insist on good standards of performance from equipment. If per¬ 
formance is not the best that you can expect, find why. 

8. Train employees in the use of cleaning materials and supplies. 
Remember that certain supplies are for certain jobs. 

Are students employed in the institutional kitchen? At certain age 
and with good health and physical development there are some jobs 
that may be assigned to students. Be sure to discuss with your 
supervisor the jobs that students may and may not be assigned. Never 
take a chance on letting students do jobs that may be hazardous or 
beyond what may be expected of them. 

FOLLOW THE MANUFACTURERS' MANUALS OF INSTRUCTION 

The manufacturers of equipment prepare manuals of instruction for the 
use and care of practically all pieces of equipment. Careful attention 
to the manual and the following rules will help you to get the best 
service and longer life from equipment. 


1. Never use or permit the use of a 
piece of new equipment until the 
manual has been studied and 
mastered step by step. 



219 




Food Service Equipment - Institutional 


2. Follow the operational instructions every time the equipment is 
used. 

3. Follow the instructions for cleaning, care, and storage after 
each use, 

4. Get the most use from certain pieces of equipment by using for 
the various purposes suggested by the manufacturer. 

5. File the instructions for all equipment in a handy location for 
reference near the place the equipment is used. 

6. NOTE: In large establishments, two copies of the manufacturer’s 

manual are needed and, in some instances, three copies: 
(1) where the equipment is used, (2) maintenance office, 
(3) principal's office. 

6. If no manual comes with the equipment or additional manuals are 
needed, write the manufacturer giving the name of the equipment, 
the model number, and, if known, the year of purchase. 

7. Lubrication is one of the most important steps in preventive 
maintenance of certain items of equipment. Know when and how to 
lubricate. The manufacturer's manual gives this information. 

8. Refer to the manual when need arises for replacement of parts. 

CAUTIONS: 

This booklet is not a manual for operation of equipment . The 
material deals chiefly with Care and Cleaning . Along with the 
suggestions on care and cleaning there are also included some 
minor suggestions on operation. The first and most important 
rule of operation is: Follow the manufacturer's instructions . 

The kitchen, dining room, and all areas related to food service 
should be kept immaculately clean at all times. In food service, 
if nowhere else, every person is his own "clean-up-man," Do take 
care to keep things clean as you go - this habit will save you 
time and work. 

DISHWASHING AND RELATED EQUIPMENT 

Dishwashing by Machine 

1. Replace all parts of machine. 

2. Close drains. 




220 













Food Service Equipment - Institutional 


3. Turn on water valves. Fill tank or tanks. 

4. Turn on heat. 

5. Add dishwashing compound to trays over tank. If automatic com¬ 
pound dispenser is used, follow manufacturer's instructions. 

6. During all of dishwashing operation, maintain wash temperature 
at 140° F. and rinse temperature at 180° F. or temperature 
recommended by Sanitarian. 

To operate the machine : 

1. Operation varies with machines. Follow manufacturer's manual. 

2. Have hood exhaust fan on during all operation. 

3. Place correctly filled dish racks on conveyor. 

4. Allow racks to travel at machine speed. 

5. Keep careful check on temperatures. 

To prepare dishes for washing : 

Dispose of table refuse. 

Drop paper napkins and milk cartons into chute or can provided. 
(This is usually done by students as dishes are returned.) 

Wash food refuse into garbage disposal unit by water spray 

OR 

i Scrape refuse into container using plate scraper or firm 

I bristled brush. 

Prerinse. 

Dishes 

If water spray above has been used, this takes care of 
the prerinse. 

Silver 

Soak in container of warm detergent water. 


To rack, wash and store dishes : 


221 







Food Service Equipment - Institutional 


Plates, trays, and saucers 

Place in tray or plate racks (or between lugs on certain con 
veyor type machines). Do not crowd. 

Lean in direction recommended by manufacturer. 

Put racks through machine. 

Let stand a few minutes for dishes to cool and air dry. 


Remove to cart. Store in space designated in serving line. 

Chinaware when washed and rinsed at the recommended 
temperature will dry in approximately one minute with 
proper draining and ventilation. 

Plasticware scratches and stains much more easily than 
chinaware. A chlorine releasing compound (GSA Item 
7990-512-9197) can be used directly in the dishwashing 
machine at scheduled intervals for stain prevention. 

Glasses 

Place upside down in glass compartment 
racks. 

Put racks through machine. 

Let stand a few minutes to cool and 
air dry. 



Remove racks to cart. 

Leave glasses in racks. Store racks in serving line. 


Bowls and Cups 

Place upside down in cup and bowl rack. Do not stack. 

Put racks through machine. Let dry a few minutes. 

Remove rack to cart. Transport to serving line and store. 


222 




Food Service Equipment - Institutional 


Silver 

Separate silver as to knives, forks, and spoons. 

Place in perforated cylinders with blades, bowls 
and tines up. 

Place filled cylinders plus one empty cylinder in cup and 
bowl rack. 

Put racks through machine. 

Let stand a few minutes to cool and air dry. 

Move cylinders to dish cart and return to proper food line 
storage space. 

Hold a clean empty cylinder over a filled cylinder. Invert, 
This will allow clean silver to fall into empty cylinder with 
handles up. Follow procedure with all silver. Only one extra 
cylinder is needed. 

Stainless steel does not tarnish but may discolor somewhat. 

If necessary to clean, use a good silver polish. 

Silverware may be de-tarnished occasionally by soaking in a 
solution of tri-sodium phosphate or one of the new silverware 
cleaners on the market for this purpose. Place a sheet of 
aluminum foil in the bottom of the soaking tray, place a layer 
of silver flat on the foil, cover with hot water. Soak the 
silver till bright. Wash. Rinse. 

To clean dishwashing machine after every operation ; 

1. Turn off heat. 

2. Drain tank or tanks. 

3. Remove and thoroughly clean all spray pipes and all removable 
parts, using hot detergent solution and stiff brush. 

4. Rinse and air dry. Do not replace parts until next operation. 

5. Scrub interior with long-handled stiff brush. 

6. Rinse interior. Dry. 


223 




Food Service Equipment - Institutional 


7. For certain types of machines, remove and wash curtains with 
hot detergent solution. Rinse, Hang to dry. 

8. Leave machine open to air dry until next 
operation, 

9. Wash exterior with hot detergent sol¬ 
ution, Rinse. Dry. 

Cautions - sanitation and safety in handling dishes : 

Sanitation: 

1. Keep a constant check on thermometer during dishwashing pro¬ 
cess. Wash tank 140° F. final rinse 180° F. OR temperature 
recommended by sanitarian. 

2. Do not crowd dishes in racks. 

3. Do not pull racks through machine. Allow ample machine travel 
time for sanitation and proper operation of machine. 

4. In handling hot dishes, wear clean white cotton gloves. Have 
a generous supply of freshly laundered gloves always on hand. 

5. Let dishes air dry, 

6. Handle clean dishes with clean hands. 

7. Touch only edges of trays, plates, bowls, handles of cups, 
bottoms of glasses, and handles of knives, forks, and spoons. 

8. Store clean dishes in clean storage space. 

9. Frequent inspection of dishes should be made to determine their 
cleanliness. Greasy dishes indicate poor performance in the 
wash cycle. Powdery residue results from an inefficient wash 
cycle. 

Safety 

1. Do not attempt to open doors or curtains while machine is 
operating. 

2, Use heavy work gloves for moving hot dishwashing racks on 
dishwashing counters. 


224 



Food Service Equipment - Institutional 


Automatic Detergent Dispenser 

An automatic control for dishwashing compound, when properly installed, 
kept filled, and used is a labor and timesaving device that automatically 
and constantly measures the solution in the wash tank and adds compound 
from the reserve as needed. The operator adds compound to the reserve 
tank only when the light or bell warns of the need. Follow the manu¬ 
facturer's manual for the operation and care of the dispenser. This 
item is installed only by factory experts who test the water and set 
the controls to meet the need. 

Automatic Rinse Injector 

The automatic rinse injector contains a chemical which aids the rapid 
drying of the dishes. The injector is attached to the rinse tank. 

Follow the manufacturer's instructions for the operation and care of the 
injector. This item is installed only by factory experts who test the 
water and set the controls to meet the need. 

Dishwashing in Sinks 

1. Scrape all food particles from dishes into garbage can or disposal 
unit, using plate scraper or brush with firm bristles. 

2. Prerinse dishes in cool water. 

3. Soak silverware in warm detergent water. 

4. Prepare three sinks for washing, rinsing, and sanitizing dishes. 

First sink for washing dishes : Detergent water at approximately 
IIQOF. to 140° F. 

Second sink for rinsing dishes : Water at approximately 110° F. to 
140° F. 

Third sink for sanitizing dishes : 180° F. Use sanitizing agent 
recommended by supervisor. 

5. In first sink, wash each piece separately using long-handled brush 
with firm bristles. 

6. Place silverware and dishes separately in long-handled baskets. 



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Food Service Equipment - Institutional 


7. Set basket in hot rinse water. Raise and lower basket several 
times, 

8. Remove basket from rinse compartment and place baskets in sanitizing 
sink. Let set few minutes. 

9. Lift out basket. Place on drain board. Allow to air dry before 
storing. 


To clean sinks after dishwashing ; 

Clean all sinks after use with hot 
detergent solution. Rinse, Dry. 

NOTE: Be sure to care for the sink according to the finish. See 
Contents for information on Metals, 

Cautions - sanitation and safety in handling dishes washed in sinks : 

Sanitation 

1. Use thermometer to keep check on proper temperature of 
water in sanitizing sink. 

2. Use a brush with firm bristles. A cloth or sponge soon 
becomes soiled and soggy, 

3. Let all dishes and silverware air dry. Don't towel dishes. 

4. Handle clean dishes with clean hands. 

5. Touch only edges of trays, plates, bowls, handles of cups, 
bottoms of glasses, handles of knives, forks, and spoons. 

6. Store clean dishes in clean storage space. 

7. Do take pride in personal appearance. Look clean. Be clean. 
Always wear a clean apron and cap. 

Safety: 

1. Have water (first wash) only as hot as hands can stand. 

2. Don't plunge hands in rinse and sanitizing sinks, 

3. Take care not to splash hot water on self. 



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Food Service Equipment - Institutional 

4. Wear chemist or rubber-faced apron. Cut apron length to fit 
wearer. An apron that is too long is a safety hazard. 


5. 


In handling hot clean dishes or utensils wear clean white 
cotton gloves to protect the hands. Have on hand a good 
supply of freshly laundered gloves. 


6 . 


Keep water on the floor to a minimum. 

Federal Stock Numbers of Dishwashing and Destalning Compounds 

1. Dishwashing Compound-Machine 


Type I 


FSN - 7930-643-3443 

2 

lb. carton 

(For hard 

water) 

7930-162-9927 

50 

lb. bag 



7930-269-1277 

100 

lb. drum 



7930-274-6251 

300 

lb, drum 

Type II 


FSN - 7530-162-9881 

50 

lb. bag 

(For soft 

water) 

7930-269-1278 

100 

lb. drum 




2. Stain Remover - Tableware 

Oxygen releasing FSN - 7930-282-0685 25 lb. drum 

Chlorine releasing 7930-512-9197 65 lb. case 

3. Dishwashing Compoung - hand use - for soft or hard water 

FSN - 7930-281-4731 50 lb. bag 

Compounds for use in mechanical dishwashers are too alkaline for use 
when dishes are washed by hand. Some persons skins are 
irritated quite easily by frequent contact with deter¬ 
gent solutions used in mechanical dishwashers. 

Garbage Disposal or Grinder 

To operate follow the manufacturer's manual. Below are general 

instructions : 

1. Turn on cold water valve. 

2. Push start button "on". If there is a separate motor for the 
pump, push pump motor "on". 


3. Pour in garbage. Do not crowd. 


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Food Service Equipment - Institutional 

4. Allow motor and water to run for about three minutes after 
the garbage grinding ceases. (This allows for the last bit 
of waste to be cleared.) 

5. Turn off motor or motors. 

6. Turn off water. 

To clean : 

The disposal unit is generally self-cleaning. However, visible 

parts are washed the same as a large cooking utensil, with hot 

detergent suds. Dry. 

Cautions and suggestions 

1. Keep hands out of grinder. 

2. Learn the difference in sound when the disposal unit is grind¬ 
ing and when it is running with water alone. 

3. Cut refuse into pieces that drop easily into hopper. 

4. Do not crowd the grinder with garbage. 

5. Grinding of bones helps to keep the blades sharp if the bones 
are of the proper size. Follow manufacturer's manual as to 
what the unit will carry. No disposal will carry metal. 

6. Disposal troubles usually result from the last waste not being 
cleared out by sufficient water passing through the grinder 
after the grinding ceases. 

To Clean Garbage Cans 

use of can rinse machine; 

1. Empty can of all refuse. 

2. Invert empty can over bowl of rinse machine. Center can over 
nozzle. 

3. Follow manufacturer's instructions for cold, hot, and steam 
rinses. 

Cautions and suggestions : 


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Food Service Equipment - Institutional 


1. A garbage can can only be sterilized if it is first properly 
emptied and washed free of debris, 

2. To prevent accidents, hold can firmly so pressure will not 
blow can off. 

3. Can rinse machines should be operated by an adult. 

To scrub can by hand ; 

1. Empty can. 

2. Pour about one gallon of hot detergent solution into each gar¬ 
bage can. 

3. With gong brush, scrub thoroughly inside, outside, bottom, and 
lid of can with hot detergent water. Use scouring powder if 
needed, 

To rinse can by hose : 

1. Attach hose to hot water spigot, 

2. With gong brush scrub inside, outside, 
bottom, and lid of can. 

3. Rinse with hose. Dry. 

NOTE: It is not enough to merely rinse garbage 

cans with a hose. To get them really 
clean, all food particles must be washed 
out with detergent and water. 

COOKING AND BAKING EQUIPMENT 


To Clean a Hood - Baffle Type 

1. Brush top of hood, using long-handled radiator brush, 

2. Remove and clean globes and wire jackets. Soak globes and wire 
jackets in machine detergent solution. 

3. Clean area below baffle plate by using long-handled stiff brush 
and/or putty knife to remove grease. 

4. Scrub light globes and wire jackets with short-handled brush. 
(These have been soaking in detergent.) Rinse. Air dry. 



229 















Food Service Equipment - Institutional 


5. Replace globes and wire jackets. 

To Clean Hood - Canopy Type With Filters (Sample Training Lesson) 

To Clean Hood - Canopy Type With Filter is presented in detail to serve 
as an example for use in developing work plans for care of any equip¬ 
ment . Students do not clean the hoods . 

Schedule a certain time each week to clean the hood and related parts. 
Clean only when the equipment is as cool as can be expected. The pilot 
lights of gas ranges will be left on and this means the range tops will 
always be warm. 

It is best for two persons to work together in order to expedite high 
cleaning. When one operator works alone much time is wasted, 

1, Turn off hood blower and lights. Light globes and bulbs must be 
cool before they are handled, 

2, Spread protective newspapers over the tops of the kettles, ranges, 
ovens, and other equipment under the hood. The purpose of this is 
to catch grease or other debris that may fall during the cleaning, 

3, Place a board such as a 1" x 12” over the cooking area of the stoves 
to form a walking-working space, 

4, Assemble all materials and supplies needed in cleaning by both 
operators, A step ladder is needed for use in reaching outside of 
hood, etc,, (Never lean out on a ladder to reach places not easily 
accessible. Move the ladder,) 

Have ready: Radiator brush with long handle. 

Spatula or putty knife 
Paper towels or disposable rags 
Cloths for wet and dry use 
Pan of warm detergent water 
Pan of clean rinse water 

If metal filters, light globes, and wire protectors will go through 
dishwashing machine, start the machine. If the dishwashing machine 
cannot be used for the above, prepare sink of hot detergent water, 

5, Operator doing high cleaning : Brush outside of hood using long- 
handled radiator brush. The outside of the hood is washed as needed. 
Wash with cloth wrung from warm detergent water. Rinse with cloth 
wrung from clear water. Dry, 



230 












Food Service Equipment - Institutional 


Take a convenient location on board across ranges or on step ladder. 
Remove light globes, wire protectors, and filters. Hand to second 
operator who cleans and prepares them for installation by first 
operator. 

6. Second Operator ; 

Light globes. Put through dishwashing machine or wash in hot deter¬ 
gent water. Rinse. Dry. 

Wire filters and wire protectors. Put through dishwashing machine. 

If machine will not carry, follow one of these suggestions! 

a. Rinse with live steam if available. OR 

b. Put to soak in machine of very hot detergent water. 

Let soak until grease loosens. Scrub with wire brush. 

Stand on end and allow to dry. 

Fiberglass filters. These are not in general use but are occasionally 
used. Do not wash . Wipe bound edges gently with paper towels to 
remove grime. Fold paper towel over as used, letting the hands come 
in contact only with the clean portion of towel. Be careful not to 
rub hands and arms over the fiberglass insulation; many people are 
allergic to it. Keep a stock of fiberglass filters on hand and 
replace old filters as needed, 

7. First Operator (on ladder) ; 

Wipe light bulbs with damp cloth. Replace bulbs. Remove grime and 
grease accumulation from channels and crevices of hood with paper 
towels or disposable rags. Use spatula to reach hard-to-get-at 
crevices. Hand spatula and soiled towels or rags to second operator. 
Then wash entire hood on underside and all crevices, joints, and 
channels with cloth wrung out of warm detergent water. Rinse with 
clear warm water. Dry, 

8. Second Operator ; 

Supplies clean cloths and clean water as needed to first operator. 
Takes care of cleaning light globes, filters, and wire protectors 
and hands back to operator on ladder. 




231 






Food Service Equipment - Institutional 


9. First Operator (on ladder) : 

Replace wire protectors, wire, or fiberglass filters, and light 
globes, 

10. Both Operators ; 

Remove papers and board from equipment. 

Put away all supplies. 

Cautions : 

1. Do not attempt to handle a hot light bulb. 

2. Never lean out on a ladder to reach places not easily accessible. 
Move the ladder. 

3. Have hood fan in operation at all times when cooking and baking 
equipment is in operation, 

4. Remember with stainless steel : Wash, dry, rub, and polish with 
the grain. The "grain" shows as fine, hair-like lines. The 
grain may be vertical in one part of the hood and horizontal in 
another. Do not use a circular motion as this will mar the 
finish. Polishing with a good stainless steel cleaner will aid 
in keeping the finish bright and clean. 


232 






Food Service Equipment - Institutional 


Ranges - Heavy Duty Gas and Electric 

For safety and for satisfactory results, the operation must follow the 
instructions given by the manufacturer. 

To clean an electric range top 

1. Be sure electricity is turned off. Clean while warm to the 
touch. Brush surface with stainless steel sponge or stiff 
brush. 

2. Wipe with hot, damp cloth. 

To clean a closed gas range top 

1. Take cleaning steps 1 and 2 above while top is warm. 

2. Use a washed burlap sack or other grease-absorbing material 
to remove any debris. 

3. Remove burned material with stainless steel sponge, wire 
brush, or spatula. 

4. When top is cool, wash with hot damp cloth wrung from deter¬ 
gent solution. 

5. Wipe with slightly oiled cloth. 

To clean an open gas range top 

1. Clean grids when cool, use wire brush to remove burned-on 
food. 

2. Wash grids with hot damp cloth wrung from detergent solution. 
Dry. 

3. Remove and wash drip pans in hot detergent solution. Dry. 
Replace. 

4. Clean burners. Wipe with hot damp cloth wrung from detergent 
solution. 

5. Use ice pick or stiff wire to open any clogged burner holes. 
Every hole should be clean and open. 

6. Remove top ring grates and top grates from unit weekly or as 
needed and thoroughly clean all of top area. 


233 











Food Service Equipment - Institutional 


To clean burners weekly, remove from stove and wash in hot 
detergent solution. Clean off all encrustations with stiff 
wire brush. Open all burners holes. Periodically remove 
burners and boil in a soda solution. 

Clean under burners well with hot damp cloth. 

Scrub air shutters to remove all trace of grease and other 

matter. 

To clean ovens of gas and electric ranges 

When baking or roasting is completed, turn off heat and leave oven 
door partially open until oven is cool, 

1. Daily while warm, wipe clean all interior including grates 
and bottom of the oven with paper or dry cloth. 

2. Allow oven to cool. Remove any spill-overs or grease that 
has not carbonized. Clean with a mild detergent solution. 
Use no abrasive in ovens. 

3. Wipe thermostat control dial daily with a damp cloth, being 
careful not to loosen the dial. 

To clean exteriors of gas and electric ranges 

Black Japan and Porcelain Finishes: 

Allow equipment to cool somewhat after use. Then wash exterior 
with a hot, mild, detergent solution. Clean off all grease 
deposits. Rinse with damp cloth. Dry thoroughly. 

Stainless Steel Finishes: 

To remove normal dirt and grease, use ordinary detergent and 
water applied with sponge or cloth. Rinse. Dry. 

To remove soil that has baked on the equipment, apply stainless 
steel cleanser to a damp cloth or sponge and rub cleanser on 
the metal in the direction of the polishing lines of the metal . 
Never rub with a circular motion or across the grain of the 

polishing lines . 

Cautions in cleaning gas and electric ranges 

1. Always turn off heat as soon as cooking is completed. 

2. Clean ranges while warm, not hot. 


234 








Food Service Equipment - Institutional 


3. Be sure electricity and/or gas is turned off before cleaning 
range. 

4. Be careful not to loosen thermostat dials. 

5. In cleaning stainless steel, do not use regular steel wool as 
any particles left may rust and ruin the finish. Never use 

a wire brush, steel scouring pads, (other than stainless) 
scraper, or other steel tools on stainless steel. 

6. In cleaning porcelain finish, remember that it is cared for 
the same as glass. 

Griddles 


To clean: 

1. Season and temper new griddle to avoid possible damage. 

Follow manufacturer's instructions. 

2. Wipe griddle surface daily after use and while still warm 
with a burlap sack or other grease-absorbing material. 

3. Scrape excess grease into grease trap. 

4. Remove burned-on materials with spatula. 

5. Using a griddle brick, polish surface to a bright finish, 

6. After polishing, wash surface with damp cloth wrung from hot 
detergent solution. Rinse. Dry, 

7. Apply a light coat of cooking oil. The griddle is then ready 
for the next use. 

8. Daily or oftener if needed, empty grease container. Wash 
with hot detergent solution. Rinse. Dry, 

9. Keep griddle drain-off tube to grease container clear at all 
times. Use a piece of wire such as a coat hanger. 

Cautions 


1. Rotate burner use. Do not make a practice of using the same 
one or two burners of a griddle. Concentrated heat at one 
place may damage the griddle plate, 

2, Always preheat heavy griddles about 15 minutes before using. 


235 





Food Service Equipment - Institutional 


Stack or Deck Oven - Electric 

To operate, follow manufacturer’s instructions 

1. Preheat oven by turning the switches to "high”. 

2. Close vent control. Set thermometer at desired temperature. 
Oven must be thoroughly preheated before baking can be done 
satisfactorily. 

3. When proper oven temperature is reached, place food in oven. 
Load decks as evenly as possible. Place pans over entire 
deck area allowing enough space for heat circulation. Space 
pans about 2 inches away from walls and oven door. 

4. Keep oven vent control closed completely to prevent heat 
escape. If steam escapes around door, open vent control 
slightly. 

5. Avoid excessive opening of door to prevent loss of heat and 
to produce a better product. 

6. When baking is completed: Turn heat control and thermostat 
to "off" position. 

Stack or Deck Oven - Gas 



To operate, follow manlifacturer's manual 


1. Pilot light must be burning. 

2. Open oven doors. Open main gas valve, 

3. Turn thermostat to 500° F. until oven is lighted. 

4. Set thermostat at desired temperature after oven is lighted, 

5. When proper oven temperature is reached, place food in oven. 
Load decks as evenly as possible. Place pans over entire 
deck area, allowing enough space for heat circulation. Space 
pans about 2 inches away from walls and oven door, 

6. Avoid excessive opening of door to prevent loss of heat and 
to produce a better product. 

7. When baking is completed, turn main gas valve and thermostat 
to "off" position. 


236 











Food Service Equipment - Institutional 


To clean gas and electric stack or deck ovens (See Cautions for 

Electric Ovens). 

Interior of Gas Ovens; 

1. Let oven cool to warm before cleaning for safety of worker, 

2. Scrape decks with long-handled metal oven brush. 

3. Scrape inside of doors with metal sponge or hand scraper, if 
necessary. 

4. Beginning with top deck, brush interior of decks to remove 
debris. Catch debris in short-handled dust pan kept for this 
purpose. 

5. Wash decks of gas ovens with cloth dampened with hot detergent 
solution. Wipe with clean, damp cloth. Dry. 

6. If deck bottoms are removable, remove occasionally for a 
thorough cleaning. 

Interior of Electric Ovens: 

Keep interior of oven and deck scraped clean as above for gas ovens. 

Caution : Do not use water to clean the interior of the electric 

stack or deck oven. 

Exterior of Gas and Electric Ovens: 

1. Clean all exterior surfaces: front, sides, and base with 
cloth dampened with hot, detergent solution. 

2, Wipe with clean, damp cloth. Polish with dry cloth, 

3, Every two or three months wipe all unpainted metal surfaces 
with cloth dampened with cooking oil or other rust preventive. 
(Not necessary with stainless steel models.) 

4. Clean and polish all surfaces according to manufacturer's 
instructions, 


237 





Food Service Equipment - Institutional 

Cautions in using and cleaning gas and electric stack or deck ovens 

1 The first rule isj Follow the manufacturer s manual. 

2. Request regular inspections of all ovens, burners, and thermo- 
stats by serviceman to assure safe operation. 

3. Have fire extinguishers available near oven and know how to 
use extinguisher. 

4. Have hood ventilator fan on during all cooking operations. 

5. Do not rest heavy loads on doors. The weight may spring the 
door and prevent it closing tightly. 

6. Never allow grease to accumulate in cracks of ovens. This 

is not only dirty, but is a fire hazard. Also, odors attract 
roaches and mice. 

7. Make space available for placing hot pans as removed from 
oven. Carts should be supplied for this and the cart with 
hot food wheeled directly to the serving counter. 

8. Use dry pot holders and long-handled paddles or oven sticks to 
remove food from oven. 

9. Do not use water in cleaning the interior of electric ovens. 
Steam Jacketed Kettles 

To operate a steam jacketed kettle , the manufacturers manual is the 
only reliable directive. 

To use a direct-steam kettle 

1. Direct-steam kettles are connected 
with the steam line. 

2. Become familiar with the valves and their operation. 

3. The steam inlet valve is usually on the right as you face the 
kettle . 

4. The steam outlet valve is connected in a line that comes off 

the bottom of the kettle . 

5. The safety valve is usually on the left as you face the kettl e 

and has a little lever on it. 



238 














Food Service Equipment - Institutional 


6. Open the outlet valve first . This must be open before you 
turn the steam on and it must stay open all the time the 

steam is on . 

7. Open the inlet valve slowly. Steam will begin to come in. 

8. After the inlet valve has been open a few minutes, pop the 
safety valve by lifting the little lever just for a second . 

9. Pop the safety valve once a day or as recommended by 
manufacturer, 

To use a gas or electric-heated steam kettle 

These kettles are not connected to the direct steam line. They make 

their own steam and are called "self-contained" steam kettles. 

1. Follow manufacturer's manual for operation. 

2. Keep water at halfway level in gauge glass. 

3. Open the petcock if manufacturer recommends. 

4. Turn dial to desired temperature. 

5. Leave the petcock open until steam comes out then close it 
but follow manufacturer's instructions. 

6. Pop the safety valve once a day to be sure it is operating. 

7. Watch the pressure gauge. Do not let rise above 5 pounds. 
(Temperature of 212® F. is about 5 pounds pressure.) If 
pressure rises above 212® F. turn dial to ' off. 

To clean all types of steam jacketed kettles 

, Turn steam off before draining food from the kettle. This 
practice will keep the food from sticking to the sides of the 
kettles as the level goes down. 

2. When kettle is drained, fill it with fresh hot water to above 
the cooking line. 

3. When ready to clean the kettle, open the drain and let the 
soak water run out. As the water drains out, scrub the 
kettle with a fiber brush or plastic chore ball. 


239 











Food Service Equipment - Institutional 

4. When the water drains out, close the drain and let a couple 
of bucketfulls of warm water run into the kettle. Add enough 
detergent to make a rich suds, 

5. With this detergent water and a soft cloth, scrub the inside 
of the kettle, the underneath sides of the lids, and the 
hinges. 

6. Using the same water, scrub the outside of the kettle 
thoroughly including the legs, frames, and pipes. 

7. Open the drain. As the water runs out, use a bottle brush 
and clean the drain pipe and valve. Most drain pipes and 
valves may be removed for thorough cleaning. 

8. When the kettle has emptied; again fill about one-third full 
of fresh clean water and rinse the outside and inside of the 
kettle. Empty kettle. Pour fresh clear water over inside of 
kettle. Be sure the kettle is thoroughly rinsed inside and 
out. Drain. Dry. 

9. Leave the drain open until ready to use the kettle again. 
Cautions and suggestions for use of steam jacketed kettles 


1. If kettle is gas fired, see if pilot is burning before turning 
on gas. 

2. See that proper water level is maintained in water gauge. 

3. If steam pressure goes above safety level, turn off and call 
a maintenance man. 

4. Use long-handled paddle for stirring and long-handled dipper 
for dipping foods. 


5. Be careful of steam burns when raising kettle lid. 


6. Ordinary steel-wool may damage and discolor the kettle and is 
not recommended for use in cleaning steam kettles. Stainless 
steel wool #0 and #00 will not mar the finish of the kettle. 


Steam Chef - Compartmental Steamer 
To operate 



POST THE MANUFACTURER'S CARD OF INSTRUCTIONS NEAR STEAMER. SPECIFIC 
OPERATIONAL PROCEDURES FOR THE TYPE AND KIND OF STEAMER MUST BE 
FOLLOWED. 


240 










Food Service Equipment - Institutional 


1. Close door and lock. 

2. Turn on to preheat. For electric or direct steamer connect¬ 
ion turn on controls or switch. Pull valve for each compart¬ 
ment to be used to admit steam and force air through vent. 

3. Load baskets or pans. Do not fill pans to top; allow for 
expansion of food. 

4. Release steam and open door. Push valve to release steam, 
open door after steam is released. 

5. Place baskets or pans in steamer. 

6. Close door, lock, and pull steam valve. 

7. Start timing cooking when desired pressure is reached. 

8. Shut off steam when cooking time is reached. Push valve to 
release steam. 

9. Turn off controls or electric switch or gas burner. 

10. Allow pressure to return to zero. 

11. Remove food. Leave door open to prevent cutting of gasket. 

Cautions and suggestions 

1. Open door gently to prevent burns from hot food. 

2. Be sure that safety valve is in good working order. 

3. If steam pressure rises above safety level, shut off steam. 

4. Do not seal compartment doors tighter than necessary. After 
wheel has been turned up, and before tightening, open steam 
valve and then tighten wheel just enough to stop steam 
leakage. 

5. Keep doors sealed while steamer is in operation. Small leaks 
deteriorate gaskets rapidly and cause pitting on faces of 
compartments. 

6. Keep gaskets clean. Grease ruins them. 

7. Keep compartment doors ajar when steamer is not in use. This 
prevents gaskets from adhering to door faces. 


241 



Food Service Equipment - Institutional 


To clean 


1. Keep compartments clean and free from sediment at bottom. 

Wipe up any spilled foods immediately. Wash interior with 
damp cloth. Use detergent solution if needed. 

2. Remove automatic shelves; wash as needed. Rub darkened spots 
with damp cloth and small amount of cleaner. 

3. Keep wheel screws clean by wiping with dry cloth. 

4. Wipe gaskets with damp cloth. Dry thoroughly. 

Electric Rotary Toaster 

To operate 

1. Snap on switch on left side of machine to start the motor and 
heating elements. Turn on approximately 30 minutes before 
toast is to be served. 

2. Set thermostat at No. 7 for a trial. 

3. Always fill each carrier with bread. 

4. Experiment at various dial settings until toast comes out 
the color desired. Generally, dial setting somewhere between 
No. 5 and No. 7 will turn out attractive toast. Turn the dial 
clockwise for darker toast, counter clockwise for lighter 
toast. 

Gas Rotary Toaster 
To operate 

1. Turn on motor switch about 20 minutes before toast is needed. 

2. Set thermostat about midway setting. 

Caution: Never advance thermostat knob in gas models above 
previously set position when toaster is heating up. To do so 
may injure the machine. 

3. After toaster is heated, for lighter toast move thermostat 
knob to a lower setting. For darker toast, turn knob to a 
higher setting. 



242 











Food Service Equipment - Institutional 


To clean an electric or gas rotary toaster 

1. Clean when cold. 

2. Disconnect electric models. 

3. Turn controls to "off" on gas models. 

4. After each use, wipe crumbs from the tray and grate with a 
dry cloth. Wipe sides of toaster with a damp cloth. Dry. 

5. Weekly: 

Remove toast carrier baskets. 

Wash carrier baskets in a detergent solution. Rinse. Dry. 
Use stainless steel cleaner for hard-to-remove spots. 

6. Polish any stainless steel surfaces with a dry cloth. 
Occasionally use a stainless steel polish to keep exterior 
bright and new. 

Cautions 


1. Use care that no water touches carrier chains. They will rust. 

2. When replacing carrier baskets be sure that the two pins on 
each side match up and enter the proper holes. If the basket 
is placed on chains with the pins in the wrong holes, the 
machine may be seriously damaged. 

3. Be careful to avoid injuring wires. 

Deep Fat Fryer 

Follow the manufacturer's instructions for fryer operation and main¬ 
tenance . 

To clean 


1. Drain off fat. 

2. Close drain valve. 

3. Remove cover baskets and strainer and place ir\ sink of hot 
detergent water to soak. Wipe loose grease from kettle with 
paper towel. 

4. Fill fryer to within 2 or 3 inches of the top with hot deter¬ 
gent water. Boil slowly 30 minutes. 


243 








Food Service Equipment - Institutional 

5. While solution in the fryer is coming to a boil, scrub cover, 
baskets, and strainers in soak sink. Rinse in hot water. 

Dry. 

6. Drain off part of the hot solution in fryer. Add enough cool 
water for hand comfort. 

7. Use solution in fryer to scrub outside kettle, support, and 
ledges and all exterior of fryer. Rinse with clean water. 

Dry. 

8. Wash inside of kettle with soft brush or cloth. 

9. Drain solution from fryer. Close drain. 

10. Fill fryer with hot, clean water and add some white vinegar 
to neutralize the cleaning compound. Stir a few moir.ents 
and drain. 

11. Rinse kettle with fresh water and drain. 

12. Dry thoroughly with a cloth. 

13. Leave open to air. 

Cautions in cleaning and using 

1. Never use a caustic soda or lye to clean a fryer. 

2. If excessive sediment is allowed to collect in the bottom of 
the fryer, it will shorten the life of the equipment and 
interfere with proper operation. 

3. Never light the gas flame or turn on electricity to dry the 
empty kettle. 

4. Do not plug an electric kettle into a line with a number of 
appliances operating unless you are sure the wattage is ample, 
or you will blow a fuse. 

5. Be sure drain valve is always closed before filling fryer and 
turning on heat. 

6. If necessary to scrape off "stuck" food, use wooden spoon or 
paddle. Take care not to scratch the surface as this will 
cause food to stick or burn on. 


244 



Food Service Equipment - Institutional 


Coffee Urn 
To clean 


1. Drain leftover coffee. Close faucet. 

2. Empty and wash coffee bags in cold water. Place in cool 
water until needed. Use new coffee bags as needed. Usually 
when coffee is made daily, a new bag should replace the used 
one weekly, 

3. Open water valve. Close when there is enough water in urn 
for cleaning. 

4. Rinse inside of urn with hot water. Drain. 

5. Nearly fill urn with hot water. Add 2 tablespoons baking soda 

per approximate gallon of water, 

6. Let solution soak from 30 minutes to an hour. 

7. Scrub inside of urn with brush. Drain and rinse well, 

8. Disassemble the faucet and soak in a solution of hot water 

and baking soda. Take a long brush and clean all pipes and 
glass tubes with the same solution. Rinse and reassemble. 

9. Leave faucet open while rinsing. Drain well 

10. Pour about 2 gallons of water into urn. Leave till next use. 

11. Wash and dry cover. Clean gauge glass with gauge brush. 

12. Wipe outside of urn with damp cloth, 

13. Remove faucet occasionally and scrub inside with gauge brush 
and hot water. 

Cautions 


1. Never apply heat to urn until a sufficient water supply is in 
the compartment, this prevents burning out bottoms. 

2. Do not leave urn unattended when refilling water boiler as 
overfilling may damage urn from water pressure, 

3. If water is low in compartment, turn off heat and let urn cool, 
then build up water supply very slowly. 


245 







Food Service Equipment - Institutional 


4. Urn should be positively grounded, preferable 
piping. 

5. Rinse new coffee bags thoroughly before use. 

Hot Food Storage Table - Moist or Steam Heat 

To operate 

1. Check pan to see that water is at desired depth. 

2. Turn on steam. When water boils, adjust steam to maintain 
desired temperature. 

3. Put insets containing prepared food in place. Cover to keep 
food hot and clean. 


to cold-water 



To clean 

1. After each meal, add some detergent to water in table pan. 

2. Remove panels from top, wash them and frame thoroughly using 
the hot detergent water in the table pan. Polish with dry 
cloth. 


3. Wash shelf above and both sides of glass. Rinse glass with 
solution of 1/2 cup vinegar to 1 gallon warm water. Dry. 

4. Wash and polish rail, front of counter, entire table and legs. 


5. Remove overflow pipe from drain in table. As water drains out, 
scrub inside of table with brush, removing as much lime from 
sides and pipes as possible. 


6. Let fresh water run through table. Swish water around until 
inside of table is clean. 

7. Insert overflow pipe. 



246 

























Food Service Equipment - Institutional 


8. Fill pan at once with water for next meal to avoid danger of 
steam being turned on when pan is empty. 

9. Put covers in place above openings. 

10. Weekly go over entire exterior and the pan of table with 
stainless steel cleaner. 

11. Weekly, clean dish storage area at a time when most dishes 
are in dishwashing room. This will save time in removal of 
dishes. 

Cautions 


Never turn steam on when pan is dry. 

Hot Food Storage Table - Electric or Dry Heat 
To operate 

1. About 40 minutes before time needed, turn on main electric 
switch. Turn separate dial indicators to temperature needed. 
Pre-heat. 

2. Put insets containing food in heated receptacles. Cover to 
keep food hot and clean. 

To clean 


1. Turn off main electric switch. Turn off all separate dial 
indicators. 

2. Have interior cool. Wipe up any spilled food immediately. 

3. Wipe with damp cloth. Avoid getting water into the interior. 

4. Rub darkened spots with damp cloth and small amount of 
cleanser. 

5. Prepare pan of hot detergent water. Remove panels from top, 
wash them and frame thoroughly. Polish with dry cloth. 

6. Wash shelf above and both sides of glass. Rinse glass with 
solution of 1/2 cup vinegar to 1 gallon of warm water. Dry. 

7. Wash, dry, and polish rail, front of counter, entire table and 
legs. 


247 











Food Service Equipment - Institutional 

8. Put covers in place above openings. 

9. Weekly go over entire exterior of table with stainless steel 
cleaner. 

10. Weekly clean dish storage area. Do this after a meal when 

most dishes will be in the dishwashing room. This will save 
time in removal of dishes. 

Cautions 

1. Wipe up any spillage immediately. 

2. Food must always be placed in the inset container, and never 
in the table pan. 

3. Avoid getting water in interior of electric food warmer. 

4. Never put water in the well of an electric food warmer. 



MECHANICAL EQUIPMENT 


Food Mixer - Heavy Duty 


To operate, follow manufacturer's manual. Below are general 

instructions . 

1. Select appropriate size bowl. 

2. Place bowl in position. 

Large bowl: Place in saddle with lugs fitting. 

Small bowl: Place adapter in saddle: set bowl in adapter. 

3. Place ingredients in bowl as directed in recipe. Fill bowl 
only 1/2 to 2/3 fill for best results. 

4. Raise bowl into position by means provided on mixer (wheel or 
lever). 

5. Start machine: 

For belt-driven machine, switch to "on" position. 

For gear machine, be sure gear is in neutral, then push start 
button and set gear to speed required by recipe. 

6. Beat or mix the required time. (Overbeating is more likely 
to ruin food than underbeating.) 


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Food Service Equipment - Institutional 


7. Stop machine: 

For belt-driven machine, switch to "off." 

For gear-driven machine, shift to neutral gear and push stop 
button. 

8. Lower bowl by means of wheel or lever. 

9. Remove beater. 

10. Remove bowl. 

11. Remove food. 

To clean 


1. Wash bowl and beaters immediately after using. Dry thoroughly. 
Store. 

2. Wash all surfaces of the machine with warm, mild detergent 
solution. Dry. 

3. Scrape and brush out groove on beater shaft as needed. Keep 
clean and free from sediment. 

Cautions and suggestions 

1. Study and follow the manufacturer's instructions as to opera¬ 
tion and care. Oiling is important. Follow directions for 
"where, when and how". 

2. Always use the correct beater or whip (see illustration of 
attachments) . 

3. Be sure to fasten bowl and beater securely before starting 
motor. 

4. Raise bowl gradually to lessen strain on motor. 

5. Do not put spoon or any utensil in bowl while mixer is 
operating. 

6. Stop machine before scraping down side of bowl or stirring 
material on bottom during mixing process. 

7. After machine is stopped, use rubber scraper, flexible 
spatula, or long-handled spoon to scrape down sides of bowl, 
and to remove food from beater or whip. 


249 




Food Service Equipment - Institutional 

8. Shake food from beater into bowl. Do not strike sides of 
bowl. 

9. If mixer is used on a continuous basis, turn it off now and 
then to allow motor to cool. 

Uses for Beaters and Whips of Food Mixer 
Flat beater 

Used for general mixing, for batters and the 
average run of work. 

1. Mixing hamburger, meat loaf, mashing 
potatoes and other vegetables, 

2. Creaming mixtures, such as butter 
and sugar, and sandwich spreads. 

3. Mixing batters, such as muffins, 
cakes, and puddings. 

NOTE: Never use for heavy doughs. 

Wire Whip 




Used for incorporating air into light mixtures. 

1. Whipping dry milk and/or cream. | 

2. Beating egg whites. 

3. Blending dry mixes, such as cocoa and sugar. 

4. Mixing sauces, such as a hard sauce. 

NOTE: Never use for heavy mixtures. 


250 

































Food Service Equipment - Institutional 



Dough Hook 

Used for mixing doughs that require a stretching 
and folding action. 

1. Yeast breads and rails 

2. Biscuits 

3. Noodles 



Pastry Knife 

Used for mixing pastry or doughs that require a 
cutting action for good development. 

1. Pie Crusts 

2. Cobbler Crusts 

3. French Pastries 


Food Cutter or Chopper 
To operate 

The food cutter must be operated with care. Models and makes vary 
considerably. Do not attempt to use this piece of equipment until 
you are thoroughly trained in the operation. 

To clean 


1. Put switch to "off" position. 

2. Separate all removable parts and wash in warm detergent water 
after each use. Rinse. Dry. 

3. Clean knives cautiously and carefully with hot detergent 
solution using dish mop or sponge with handle. 


251 




















Food Service Equipment - Institutional 

4, Clean the bowl guard with cloth wrung from hot detergent 
solution. Rinse, Dry, 

5, Clean bowl; If fixed, wipe out food particles, clean with 
hot detergent solutionj if removable, remove and wash with 
other parts, 

6, Clean under surface of bowl and wash, 

7, Reassemble for next operation. 


Caution 

1, Knives will continue to rotate rapidly several seconds after 
machine is turned off, 

2, Use stomper to push food into hopper, 

3, Never put fingers in hopper or near blades, 

4, Do not overload bowl, 

5, Use large spoon to guide food into cutters - Move in direction 
opposite to bowl rotation. 

Slicing Machine 

To operate; follow manual of instructions. The slicing machine must 

be handled with care. 


1, Plug into electrical socket, 

2, Place food in carriage and hold it firmly in place by means 
of food holder, 

3, Adjust blade control indicator for desired thickness of slice, 

4, Turn motor switch on, 

5, Move carriage back and forth with a rhythmic motion across 
blade, using handle. 

To clean 

1, Set blade control indicator at zero, 

2, Remove electric plug from socket. Wipe with damp cloth. 


252 








Food Service Equipment - Institutional 


3. Remove parts following manufacturer's instructions, 

4. Wipe entire blade with heavy folded cloth, dampened with 
hot, detergent solution. Wipe from center toward edge of 
blade. Rinse and dry with clean, heavy cloth. Keep clear of 
blade edge . 

5. Wash blade guard in hot solution. Rinse. Dry, 

6. Replace blade guard immediately to prevent injury. 

7. Wash all surfaces with hot detergent solution. Rinse. Dry. 

8. Once a week, saturate a pad or cloth with tasteless oil and 
rub over entire machine. This cleanses and also leaves a 
smooth wax-like surface that is easy to keep clean. 

Cautions 

1, Students do not operate or clean this piece of equipment. 

2, Never use a slicer with blade guard off. 

3. Keep hands away from blade when it is in motion. 

4. When not in use, keep the slice-adjusting dial turned to zero. 

5, Always detach electrical plug before cleaning or disassembling 
machine. 

6, Always replace blade guard immediately after cleaning, 

7. Be sure hands are dry before operating slicer. 

8. Be sure cord is dry and free from grease to avoid short 
circuit, 

Vegetable Peeler 
To operate 

1. Sort vegetables according to kind 
and size. 

2. Assemble peeler by replacing parts that have been left out 
to dry. 


253 









Food Service Equipment - Institutional 

3. Turn on cold water. 

4. Make certain discharge door is closed. 

5. Start motor by pushing "start" button. 

6. Pour vegetables into peeler until cylinder is 2/3 full. 

7. Allow one or two minutes before examining to see if peeled 
to amount desired. 

8. Open discharge door. Let vegetables tumble out into adjacent 
sink or other container of cold water. 

9. Watch peel trap. Do not allow to become over 2/3 full. 

10. Close discharge door. Reload cylinder and continue operation 
until all vegetables are peeled. 

11. Flush out cylinder immediately so no peeling particles will 
dry to the abrasive surface. 

Cautions 

1. Do not put hand in peeler while peeler is operating, 

2. Always turn on water and motor before loading peeler. 

3. Load machine to exact capacity. Underloading or overloading 
reduces efficiency. Never overload, 

4. Do not peel vegetables excessively. This results in waste 
and bruising of vegetables. 

5. Watch for odors. Interior may be rinsed with soda solution 
if necessary. 

To clean 

1. Remove cover and peeling disc. 

2. Clean interior by flushing with hot water; scrub with stiff 
brush while flushing. Leave discharge door open to air, 

3. Clean peel trap. Place pail under outlet unless peeler is 
located over sink or drain. 


254 




Food Service Equipment - Institutional 


4. Remove or raise peel trap cover, strainer basket, and stopper. 
Flush interior of trap with hot water; scrub with stiff brush 
while flushing. Leave trap open to air. 

5. Wipe exterior with damp cloth using a detergent solution when 
needed. 

Can Opener - Bench or Table Type (Manually Operated) 

To clean 

1. Remove opener by lifting shank from base. 

2. Soak shank in hot detergent solution and scrub with wire 
brush. 

3. Occasionally scrape gear and inside walls of its housing with 
a small, stainless steel scraper. 

4. Scrub the knife, gear, and body of can opener with wire brush. 

5. Rinse and dry all parts. 

6. Occasionally put a few drops of oil into oil holes. 

WOOD SURFACES - LAMINATED 

Meat Block 
To clean 

1. Wipe surface with dry cloth and remove particles. Use scraper 
if necessary. 

2. Sprinkle salt liberally over top surface. 

3. Brush entire top surface with wire brush using pressure to 
remove all discoloration. 

4. Brush top clean. 

5. Scrub sides and legs with cloth wrung from hot detergent 
solution. 

6. Use brush for hard-to-remove spots. Rinse. Dry. 

7. Wipe underneath surface of block with hot, damp cloth. 



255 



















Food Service Equipment - Institutional 


Wood Table Tops (Cooks * and Bakers * Tables) 

Cleaning and care 

1. Scrape loose with steel scraper or 
spatula any heavy particles or foreign 
matter that may have adhered to the 
surface. 

2. Brush or scrape all loose particles from top surface. 

3. Dip dish cloth in warm, very mild, detergent water, wring 
to damp, wash all of surface. 

4. Go over top with damp cloth wrung from warm, clear water. 

5. Go over top with dry cloth. Dry thoroughly. 

6. An occasional application of mineral oil is recommended. 



Cautions and suggestions 

1. Do not use the table tops for cutting and chopping. Cutting 
boards and dicing and cutting attachments are provided for 
this purpose. 


2. Very serious damage may result to boards from the use of too 
much water, from bleaches, or from abrasive cleaners. 

3. After years of use, heavy laminated wood tops, such as meat 
blocks and cooks* and bakers* tables may show cuts and 
abrasions. A very light sanding followed by an application 
of mineral oil is recommended. 


To Clean a Cutting Board 


Follow instructions for care and cleaning of wood table tops. 


CARE OF GENERAL COOKING UTENSILS 


Storage 

1. Place near location where most frequently 
used. 

2. Invert or cover so that flies, other insects, 
contaminate. 




256 




















Food Service Equipment - Institutional 


To Wash Utensils in Three-Compartment Sink 

After every use the exterior of pots, pans and all utensils should 

be given a good scrubbing with a brush or sponge. Too often the 

interiors are scrubbed thoroughly while the exteriors get little or 

no attention which results in a greasy utensil. 

1. In first sink ; soak in mild detergent water, prerinse, and 
scrape utensils. 

2. In second sink ; wash utensils in hot detergent water. (Only 
hot enough for the dishwasher to work comfortably.) Scrub 
hard-to-remove spots with cleanser. Scrub exterior as well as 
interior. 

3. In third sink ; rinse utensils under hot running water. Air 
dry on drain board. 

4. Some utensils may not be rust proof and may require towel 
drying. 

5. Store. 

Washing Utensils in Dishwashing Machine 

1. Soak, pre-rinse, scrape utensils, and remove spots with cleanser. 

2. Put through dishwashing machine. Air dry or hand dry as needed. 

3. Store. 

Cautions and Suggestions 

1. Utensils used for custards and puddings and other foods that 
are easily contaminated should be washed and sanitized again 
immediately before use. 

2. Keep dishwater clean, warm, and sudsy. Do not add detergent to 
dirty dish water. When water becomes soiled, drain and clean 
sink, and prepare fresh, clean water. 

3. A good nylon brush is best for normal scrubbing and a wire brush 
for cutting off burned-on food. 

4. Pieces of equipment and utensils should be soaked in a mild 
detergent water at the earliest possible moment after they are 
used. Then these utensils can be left until later and washed and 
scrubbed through the regular process. 


257 

















Food Service Equipment - Institutional 


5. Clean utensils thoroughly every time they are washed. 

6. Corroded or half-clean pots and pans are the result of a failure 
to clean properly after every use. 

7. Buy only good utensils. 

8. Have on hand only equipment that is actually used. Surplus 
equipment only adds to storage problems. 

9. Utensils that become grimy and stained tell us that they have 
not been washed properly. 

CUTLERY 


The term cutlery is generally used to include hand-operated knives of 
all types used in the processing and preparation of foods. It also in¬ 
cludes cook's forks, cleavers, various types of spatulas, spreaders, 
turners, and scrapers. 

Cutlery and its uses are , in general , classified as follows ; 

1. Knives 

Boning : Removing meat from bones, disjointing fowl, dicing raw 

meats and coring lettuce. 

French Cook's : Slicing and cutting raw fruits and vegetables, 

slicing hot or warm meat, and chopping small 
quantities, such as parsley, onions, and nuts. 

Paring ; Cutting, peeling, trimming, and coring fruits and 
vegetables. 

Peeler ; Small hand peeler for peeling carrots and potatoes in 
small quantities. 

Slicer : Slicing cooled or cold meats, tomatoes, heads of lettuce, 

cake, and sandwiches. 

2. Spatula 

Spatulas come in various sizes. Frosting cakes, cutting and 
removing cake and cobblers from pan, scraping bowls, cutting 
meat loaf, loosening baked or molded foods from pan. 


258 


















Food Service Equipment - Institutional 


3. Spreaders 

Spreading butter or filling on sandwiches and spreading cake 
frosting, 

4. Sharpening Steel 

For resetting edge of knife or restoring blades keenness, 

5, Turners 

Lifters for serving or for turning pancakes and hamburgers, 

6, Forks - Lifting of meat. 

Light weight. Lifting meat. Usually 12" overall length. 

Cook’s : Heavy weight for lifting meat. Usually 12" to 14" 
overall length. 


Care of cutlery 

1, Use each piece for the purpose for which it is intended, 

2, Wash, rinse, dry, and store cutlery immediately after use, 

3, Store knives in slotted holders, partitioned drawers, or on 
magnetic holders, so that edges will not become dulled by 
knocking against objects. 

To sharpen knives 

1, A sharpening steel may be used. One of the simplest methods for 
sharpening knives is to use a paddle-like sharpening stone made 
of silicone carbide that has a wooden handle and thumb guard, 

2, Hold the knife in the left hand with the blade facing left (or 
away from you). Push the paddle across the blade from right to 
left, working down gradually to the tip of the knife, 

3, Now turn the knife so the cutting edge faces right. Pull the 
stone across the blade from left to right. Again, work down the 
blade toward the tip. On a good knife, only a few strokes will 
be necessary on each side to bring back a keen edge. 

Blades that are nicked or have lost their cutting edge may have 
to be reground, 


259 












Food Service Equipment - Institutional 


Cautions and suggestions 

1. Always wash and dry a knife from the back of the blade, being 
sure not to let fingers extend to the cutting edge, 

2. Never soak cutlery. Wash and dry immediately. 

3. Always cut food on a wooden cutting board. Have the board on a 
counter or table top, not in a sink or on a metal pan. 

4. In carrying a knife, hold the point downward. Always cut away 
from the body. 

5. Remember that a sharp knife is not as dangerous as a dull knife. 
Keep knives sharp. 

6. Don't wash cutlery in dishwashing machine unless heat and 
moisture proof blades are specified by the manufacturer. 

7. Do not cut bone, metal or paper with a good knife, 

8. Knives stored in racks or slots can be picked up more safely 
than those stored in a drawer. 

REFRIGERATED EQUIPMENT 

Refrigerator - Reach-In and Household 

Care and cleaning 

Daily ; 

1. Put in order, 

2. Wipe up spilled foods immediately 

3. Wipe exterior with damp cloth. 

General cleaning 

1. Remove food. 

2. Wash inside walls, shelves, doors, and vegetable crisper 
with damp cloth wrung from warm, mild detergent solution. 
Rinse, Dry, 

3. Occasionally wash with damp cloth wrung from soda solution 
(One tablespoon soda to a quart of warm water), Rinse, 
Dry, using a soft cloth. 

4. Defrost following manufacturer's instructions. 

5. Wipe exterior with mild detergent solution. Rinse, Dry, 

6. For care of special exterior finishes, see Metals, 


260 













Food Service Equipment - Institutional 


Cautions and suggestions 

1. Cover all food that is placed in refrigerator. Moisture 
causes frost. 

2. Never use abrasive cleaning powder on any part of the refrige 
ator. 

3. Do not use extremely hot water on parts made of plastic. 

4. Do not boil ice cube trays or use very hot water in cleaning 
them. 

5. Limit door opening to a minimum to preserve food and utility. 

6. Check left-overs before the preparation of a meal. You may 
find good food that should be used. 

7. The condenser unit should be cleaned periodically to remove 
dust and lint. A vacuum cleaner or brush may be used, 

8. Always have cabinet dry after cleaning as any moisture will 
condense. 

Refrigerator - Walk-in (Institutional) 


Daily care 

1. Put in order. Wipe up spilled foods 
immediately. Keep foods covered. 

2. Wipe outside of box with damp cloth. 
General inside cleaning 

1. Remove food. 


2. Remove slats from floor, 

3. Wash platform slats. Scrub and rinse. Let dry before re¬ 
placing. 

4, While platform dries, wash walls, shelving, hooks, floor, and 
inside of door with a damp cloth wrung from soda solution 

(1 tablespoons soda to a quart of warm water). 

5, Stubborn stains may be removed by using a damp cloth wrung 
from a mild, warm detergent solution. Follow by rinsing with 
a cloth wrung from clear water. Dry, 

261 

















Food Service Equipment - Institutional 


6. Have interior thoroughly dry before putting refrigerator 
back in operation. 

7, Defrost regularly to maintain a constant temperature. 

To clean the exterior 

1. Daily wipe with a damp cloth, 

2. Weekly, or as needed, wipe with a damp cloth wrung from 
mild detergent solution. Rinse. Dry, 

3. For care of special finishes, such as aluminum, enamel, or 
stainless steel, see Metals, 

4. Put a few drops of oil on hinges and latch occasionally. 
Cautions and suggestions 

1. Never cover shelves with paper. This cuts down needed 
circulation of air. 

2. Watch the thermometer. See that temperature is maintained 
between 34° F, and 38° F. 

3. Limit opening of doors to a minimum. 

4. Keep all foods covered or wrapped. 

Freezer 

To operate, follow manufacturer's instructions . 

Defrosting automatically ; Many newer models of freezers are automati¬ 
cally defrosted yet may, at times, need to be manually defrosted. 

To defrost manually : Best done when supplies are low. 

Upright model 

1, Disconnect freezer plug. 

2, Remove frozen foods, wrap in newspapers and, if there is 
available room, store in refrigerator. 

3, Remove all removable shelves, baskets, dividers, and racks. 



262 




















Food Service Equipment - Institutional 


4. Line bottom of freezer with newspapers, then scrape as much 
frost as possible from freezer interior. Use a wooden spoon 
or the plastic scraper provided by the manufacturer. Do not 
use a sharp knife or an ice pick. Frost will fall into 
newspaper for easy disposal, 

5, To speed defrosting, place pans of hot water on shelves 
and in bottom of freezer. 

Chest model 


1. Disconnect plug, 

2. Remove baskets and food down to below the frost line. This 
should be about half way to the bottom of the freezer, 

3, Spread newspaper, canvas^ or similar covering over the balance 
of the food, 

4, Scrape frost from wall with wood or plastic paddle, or stiff 
brush. Frost will fall into newspaper for easy disposal. 

To clean the interior of freezer 


1. When all frost has been removed, wipe moisture from interior 
with cloth or sponge. 

2. Wash freezer interior and removable parts with warm soda 
solution (1 tablespoon of baking soda to one quart warm water). 
Remove all stains. Rinse with clear water. Dry thoroughly 

as any moisture left will freeze, 

3. Replace all removable parts, such as shelves, baskets, shelf 
fronts, racks. 

4. Turn temperature control to coldest setting to quickly lower 
freezer temperature, 

5. Replace food. Reset temperature to proper control that has 
proved correct for box temperature. 

To clean the exterior of freezer 

1. Wipe with cloth wrung from mild detergent solution. 

2, For care of special finishes, see Metals. 


263 





Food Service Equipment - Institutional 


Cautions and suggestions 

1, Defrost when supplies are low to offset work of removing and 
replacing stores, and to prevent thawing of supplies while 
out of freezer. 

2. Never use an ice pick or sharp instrument to remove frost, 

3, Keep doors closed tightly. Remember that air will cause 
frost deposits. 

4. Do not use an abrasive cleaner on any part of the freezer. 
Milk Dispenser 

To clean 


1. Disconnect plug from socket. 

2, Remove milk cans. Refrigerate unused milk. Use this milk 
first at next meal. If frost has built up, leave door open 
until frost melts. 

3. Take measuring device apart and clean thoroughly following 
manufacturer's instructions, 

4, Wipe interior of cabinet and 
inside of door with warm water 
and baking soda solution 
(1 tablespoon soda to one quart 
of water). Rinse. Dry. 

5. Wipe exterior according to 
manufacturer's instructions. 

6, Replace plug in socket. 

Milk Cooler 

To clean 

1. Disconnect plug from socket. 

2. Remove and refrigerate unused milk. 

3. Clean interior and inside of lids or doors with warm water 
and baking soda solution (1 tablespoon soda to one quart of 
water). Rinse. Dry. 



264 









Food Service Equipment - Institutional 


4. Wipe exterior of cabinet with damp cloth wrung from hot 
detergent solution. Rinse. Dry. 

5. Wax or polish exterior according to manufacturer's 
instructions. 

6. Replace plug in socket. 

Cautions and suggestions in using milk cooler and/or dispenser 

1. Wipe up any spilled milk immediately. 

2. Keep constant check to maintain proper temperature of 33° F, 
to 45° F. Never let temperature rise as high as 50° F. 

3. Check operation of machine first thing in the morning and 
before leaving at the close of the day. 

4. Check cooler for damaged milk containers. Remove from cooler 
and wipe up milk immediately. 

5. Use care in filling and dispensing milk to avoid spillage. 
Wipe up immediately. 

6. Keep dispensers scrupulously clean. 



265 





















CHAPTER 17 


FOOD SERVICE EQUIPMENT - HOUSEHOLD 

Page 

GENERAL KITCHEN UTENSILS. 269 

Metal Utensils - See Chapter 12 

Earthenware of Pottery 270 

Glass Utensils 270 

Plastic Utensils 271 

Cutlery - See Chapter 16 
Silverware - See Chapter 12 

Wood Utensils 271 

DISHWASHING AND RELATED EQUIPMENT . 272 

Getting Ready to Wash Dishes 272 

Dishwashing in Sinks or Dish Pans 272 

To Clean a Sink 273 

Dishwashing by Machine (Household) 274 

Garbage Disposal Unit 275 

Care of Garbage Cans 275 

COOKING AND BAKING EQUIPMENT. 276 

Gas and Electric Ranges 276 

Surface Units of Gas Ranges 276 

Surface Units of Electric Ranges 277 

Ovens of Gas and Electric Ranges 277 

Exteriors of Gas and Electric Ranges 278 

General Suggestions for Care of Gas and 

Electric Ranges 278 

The Electric Roaster 279 

SMALL ELECTRICAL APPLIANCES. 280 

Cautions for Use of Electrical Appliances 280 

Percolator 281 

Vacuum Coffeemaker 282 

Toaster 283 

Food Mixer 283 

Blender 284 

Waffle Baker 285 

Electric Fry Pan 286 

Deep Fat Fryer 286 

REFRIGERATED EQUIPMENT - See Chapter 16. 287 

SOME SAFETY CAUTIONS. 287 


267 








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FOOD SERVICE EQUIPMENT - HOUSEHOLD 


The material on the Use and Care of Food Service Equipment in the house¬ 
hold can be used as a reference for use and care of equipment in dormitory 
kitchenettes, in homemaking classes, for students having part time employ¬ 
ment in homes or independent experiences in apartment and/or home living, 
and for employees in the use of quarters equipment. 

Good equipment is made to save you time and energy . Good care makes equip¬ 
ment last longer and give good performance. The first step in good care 
is to study the instruction book before using new equipment and follow the 
directions every time you use it. The directions will vary with the equip¬ 
ment and, remember, that new equipment, including changed directions for 
use, appears frequently. 

Date and file together all instruction books for equipment in a handy 
place where you can refer to them as needed. Refer to index of the manu¬ 
facturer's manual of instructions under Food Service Equipment - Instit - 
ional . If there is a guarantee with the equipment, fill it out and mail 
it to the address given. 


GENERAL KITCHEN UTENSILS 


The utensils in general use in a household are: frying pans or skillets, 
saucepans, teakettles, pressure pans, cake, pie, loaf and muffin pans, 
cookie sheets, casseroles, custard cups, roasters, beaters, whisks, 
graters, and slicers, sifters, strainers, mixing bowls, colanders, can 
openers, measuring cups and small tools, such as turners and spoons. 

The materials of which utensils are made may be: glass, oven glass, tin, 
aluminum, stainless steel, enamel or some of the new metals. Some 
utensils may have copper bottoms. Some items, such as measuring cups, 
may be made of plastic. Wooden mixing bowls and spoons are used. 

Cautions and Suggestions 

1. A good rule with any utensil is to use it for as many purposes 

as you can. For example, the loaf pan may be used for cake, meat 
loaf, baking apples, etc. 

2. Have only the utensils needed. Utensils used only occasionally 
may take up needed storage space. 

3. The use one gets from utensils often depends upon handy storage. 

No one likes to search for needed items. 

4. Don't soak iron or aluminum utensils in detergent. The detergent 
removes the seasoning and causes food to stick. 



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Food Service Equipment - Household 


5. Don't soak utensils made of wood. 

6. Don't remove burned-on or hard-to-remove particles from any 
utensils with a sharp object, such as a knife. 

7. After washing and rinsing, towel dry any utensils, such as tin 
or iron that may rust or wood that may absorb water. Certain 
utensils can air dry. 

8. Remember that glass utensils will break. Handle with care. Do 
not expose to quick change of temperature. 

9. Metal utensils may warp or crack if put from the burner into cold 
water, 

10. Stale odors develop in cooking utensils if stored with tight 
covers or when not in use. 

11. New cooking utensils are often coated with a protective lacquer. 
These must be washed and scoured before using. 

Metal Utensils 

For care and cleaning, see Chapter 12, Metals 
Earthenware or Pottery Utensils 

1. These utensils hold heat well for slow cooking at low temperatures. 
Best used for oven casseroles. Very good for informal tableware. 

2. Wash and handle as dinnerware. 

Glass Utensils 

1. Glass utensils will break 
as any other glass. Handle 
carefully. 

2. The best of glass cooking 
utensils cannot stand a rapid 
change of temperature. Don't 
put a utensil from the stove 
into very cold water. 

3. Glass made for baking cannot be used for stove-top cooking. 



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Food Service Equipment - Household 


4. If you use glass for stove-top cooking on high speed units, use 
a rack or grid under the utensil. 

5. Wash as other tableware. 

6. To remove burned-on food, soak utensil in solution of one table¬ 
spoon of baking soda to two quarts of warm water. To remove 
stubborn stains, use household cleanser, or steel-wool soap pads. 

Plastic Utensils 

1, These utensils have many uses, but are not used for cookery. At 
this date plastic is not suitable for oven or surface cookery. 

2, Plastic dinnerware is unbreakable and may be washed as any other 
dishes or in the dishwashing machine. Remove stains by special 
bleaches. Use as recommended by the manufacturer. 

3, Wash all plastics (other than dinnerware) quickly. Rinse. May 
air dry. 

4, Gritty cleaners and sharp tools scratch plastics. 


Cutlery 

For care and cleaning, see Food Service Equipment - Institutional, 
Silverware 

For care and cleaning, see Chapter 12, Metals . 

Wood Utensils 

1. Wash quickly and air dry. 

2. Protect the wood of salad bowls and chopping boards by an 
occasional oiling with unsalted vegetable oil to prevent cracking 

or drying out, 

3. Do not soak. Soaking will cause wood to swell and crack. 



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Food Service Equipment - Household 


DISHWASHING AND RELATED EQUIPMENT 


Getting Ready to Wash Dishes 

Remember that when you enter the kitchen to begin meal preparation you 
are getting ready to wash the dishes. The habits of neatness that you 
follow will help to make the work easier. 

1. Keep work counters clean and uncluttered. Replace immediately 
items used in food preparation, such as packages, cartons, boxes 
and unused food stuff. Clean up following each operation. Some 
good housekeepers wash and rinse utensils as they are used. Non 
rustable utensils can air dry; some utensils will rust and must 
be towel dried. 

2. If the above step is not followed, rinse or soak each utensil 
as it is used and set aside to wash later. Don't soak wood. 

3. Soak or rinse dishes containing milk, egg, or flour mixtures in 
cold water; sugar mixtures in hot water. 

4. Rinse immediately after use, such things as sieves, hand beaters 
graters, slicers, and the like. 

5. Know where the soiled dishes are to be placed when returned from 
the table. Plan for things that are to be washed first to be 
nearest the dishwashing center. 


Dishwashing in Sinks or Dish Pans 

1. Scrape dishes with a rubber spatula, paper 
towel, or paper napkin. Rinse. Soak hard- 
to wash dishes. 

2. Stack like dishes together. 

3. Prepare hot dishwater and mild detergent for washing dishes. 

4. Keep dishwater hot and clean with plenty of detergent. Prepare 
fresh water as needed. 

5. Wash silver, cutlery, and glasses separately. No certain order 
of dishwashing need be followed but like items are washed 
together. 

Some good homemakers recommend the following order: glassware, 
silverware, china, cooking utensils, and greasy dishes and pans 
last. 



.Canned 



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Food Service Equipment - Household 


6. Rinse dishes with hot water as they are washed. Use plenty of 
hot waterj it saves drying time and towels and means better 
sanitation. Place dishes in rubber coated dish drainer and 
let stand to air dry, 

7. Towel dry only the silver and other items that may rust. 

8. Wash and store sharp knives separately. 

9. Fill sugar bowl and salt and pepper shakers. Wipe bowl and 
shakers with damp cloth. Dry. 

10. Wash, rinse, and dry the sink and any other pans used, such as 
sink strainer and dish pans. 

11, Store dishes and utensils when 
dry. 


Cautions and suggestions 

1. Do not put sharp knives and cooking forks in the dishwater 
with the dishes and cooking utensils. Wash and dry separately. 
Wash one at a time, picking up by the handle and holding sharp 
edges and tines away from you, 

2. Put table knives, forks, and spoons in the dishwater with the 
blades, tines and bowls pointed away from you. Lay all in 
the same direction. Do not soak silverware that has bone or 
plastic handles. 

3. Ordinary household bleach, used according to directions, may 
be used in disinfecting dishes used by the sick. 

4. Never soak woodenware, such as salad bowls and servers and 
chopping and cutting boards. Wood swells and cracks when 
soaked. Wash quickly and dry. 

5. Occasionally remove stains from plastic tableware with a 
commercial de-staining compound used according to manufacturers 
directions. 

To Clean a Sink 

Have only a trickle of water running when cleaning the sink. The fau¬ 
cets are best closed during some of the cleaning. 



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Food Service Equipment - Household 


1. Wash sink with warm detergent water. Wash the back, apron, 
faucets, sink strainer, and soap dish. The detergent solution 
will remove all ordinary stains. 

2. For enamel sinks, remove stubborn stains with laundry bleach. 

Let soak a few minutes and rinse well. Or add laundry bleach 
(according to label directions) to a few inches of water in the 
sink. Let soak five minutes or so. Rinse thoroughly . 

3. For stainless steel sinks, wash with detergent water. Stainless 
steel shows water marks, so dry well. 

Cautions and suggestions 

1. The use of scouring powder will eventually cause fine cross- 
hatching scratches on any sink. 

2. Rough handling of utensils in any sink will cause chips or 
scratches. 

3. Have leaky faucets repaired. The rust from a dripping faucet 
may penetrate the glaze of enamel and be impossible to remove. 

4. Protect sinks by immediately rinsing away any acid residue 
from foods, such as fruits, tea leaves, or coffee grounds. 

Dishwashing by Machine (Household) 

1. Follow all directions under Getting Ready to Wash the Dishes . 
These suggestions will help you to have a neat and clean kitchen. 

2. Scrape dishes with a rubber plate scraper, paper towel, or paper 
napkin. 

3. Follow the manufacturer's instructions for stacking dishes in the 
machine, for setting the controls, and for adding compound. Some 
manufacturers recommend operating the machine only with a full 
load. 

4. Don't wash the following in the dishwasher; (1) wood; water will 
cause it to swell, crack, and blacken, (2) plastics that are not 
heat resistant, (3) hand-painted chinaware, (4) ice cube trays 
and dividers; heat and detergent will ruin the special finish. 

5. Some housekeepers do not want good silver washed in the machine. 

6. Don't start operating a dishwashing machine until you are trained 
in the operation. 


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Food Service Equipment - Household 


7. There are special machine-dishwashing compounds. Select one 
recommended by the manufacturer of the machine. High sudsing 
detergents will ruin a dishwashing machine. 

8. Never attempt to change the cycle of the machine in order to 
speed up or slow down the operation unless the manual states this 
may be done. 

9. To clean the machine; In hard water areas, mineral stains may 
build up in porcelain enamel tubs. Some manufacturers recommend 
wiping with a mild cleansing powder; others, a cycle with 
chlorine - OR - vinegar. China and glass may be washed in such 
a cycle, but never metals or plastic wares. 

Garbage Disposal Unit 

1. Follow the manufacturer's instructions for operation. 

2. Most home disposal units will handle vegetable and fruit parings, 
pits, carrot and vegetable tops, greases, coffee grounds, and 
bones that are small enough for the machine to handle. Bones of 
the correct size will help to keep the blades sharp. Most home 
disposal units do not handle large bones. 

3. Do not put paper, aluminum foil, tea bags, string, wire, sea food, 
or nut shells in the disposal. 

4. Keep cold water running for a few minutes after the grinding sound 
ceases. This extra water is needed to flush through any garbage 
that may be in the grinder. 

5. Don't put your hand in the disposal unit when it is operating. 

If something catches in the disposal; 

Turn off the water. 

Turn off the switch. 

Wait until you know the grinder has ceased operation. 

Look in the grinder; if you see a piece of silver or a bone, 

remove it. 

Care of Garbage Cans 

1. Line the clean, dry garbage pail to keep it clean and dry. Wax 
treated bags are excellent for lining garbage pails . Since the 
procurement of waxed bags means an additional expense, folded 
newspapers or grocery bags can be used for liners. 



275 










Food Service Equipment - Household 


2. Do not pour grease directly into a garbage can. Save a few 
fruit or vegetable cans, wash, dry and store them. Pour grease, 
such as bacon fryings, directly into the small can. When the 
grease cools and congeals, push a piece of paper down on the 
grease. Wrap the can in another paper and stand it upright in 
the garbage can or put congealed grease in the garbage disposal 
unit. 

3. Wrap wet vegetable and fruit trimmings in paper before putting 
into garbage can. Don't use too much paper because it soon 
fills the can, makes emptying more frequent and overcrowds the 
outdoor garbage unit. 

4. Occasionally scrub the can with hot detergent water; a long- 
handled brush makes the job easy. Always have the can dry before 
using. A household disinfectant, used according to directions 

on the label, may be used to clean and freshen the container. 

5. Wash outside garbage cans with hose or hot detergent water. 

Scrub with brush. Leave open to sun and air dry. Keep covered 
when in use. 

COOKING AND BAKING EQUIPMENT 

Gas and Electric Ranges 

Gas and electric ranges are in wide use today. The range may be the 
conventional style or it may be divided into the new separate built-in 
units. If you need information on coal, wood, or kerosene ranges, write 
to your State Colleges, Home Extension Service. For operation of the 
gas or electric range, follow the manufacturer's manual of instruction. 

Surface units of gas range 

1. Surface units on gas ranges are contolled by knobs or bandies. 
Be sure you know the "on" and "off" positions. 

2. Allow to cool before cleaning. 

3. Immediately wipe up all spillage and boilovers with paper 
towels. 

4. Wipe all surfaces with clean, damp cloth after each use. 

5. For general cleaning, remove grates, bowls, burners, and drip 
pans. Wash in hot water and mild detergent. Rinse. Dry. 
Replace. 


276 








Food Service Equipment - Household 


6. Use a tooth pick or hair pin to open up any clogged holes in 
burners, 

7. A fine steel-wool pad may be used for removing burned-on 
particles of food from grates, bowls, burners, and drip pans. 

Surface units of electric ranges 

1. Heat selectors for surface units are usually marked in 
numbers or temperatures. Know the controls and how to use 
them, 

2. The coils are self-cleaning. Don't scour them. When cool, 
wipe free of charred deposits. 

3. After surface units are cool, raise coil unit to upright 
position. Remove drip bowl and wash. If spillovers have 
burned on, use a fine steel-wool pad or mild abrasive for 
removal. Rinse, Dry. 

4. Replace bowl and snap coil unit into horizontal position. 

5. Drip trays are located just below the surface units. Remove 
and wash the same as drip bowls. Rinse. Dry thoroughly 
before replacing. 

Ovens of gas and electric ranges 

1. Know how to use the controls and thermostats. 

2. Let the oven cool before cleaning it by leaving the door 
slightly open. 

3. Wipe out the oven after each use with a paper towel while 
warm. When cool, wipe with a damp cloth. Baking spillovers 
or grease onto the oven will make cleaning harder. 

4. Oven racks can be washed at the sink, like any other utensil. 



277 




Food Service Equipment - Household 

5. Moisten stubborn stains or burned-on grease in oven or on 
racks with damp cloth and detergent. Rub with fine steel 
wool. Wipe clean with damp cloth. Do not use plain steel 
wool on stainless steel linings; use stainless steel wool. 

6. Some oven interiors may be completely removed for cleaning. 

7. Commercial oven cleaners may be used occasionally. The 
cleaners are strong caustic and must be used with care. Al¬ 
ways follow the directions on the bottle. 

Exteriors of gas and electric ranges 

1. Let exterior cool before cleaning. 

2. Wipe clean with damp cloth after each meal. 

3. Wash as needed with damp cloth wrung from mild detergent 
solution. 

4. Rinse by wiping with clean cloth wrung from clear, warm water. 
Dry. 

5. For care of special finishes such as stainless steel, porce¬ 
lain, enamel, etc., see Chapter 12> METALS. 

Caution: 

Acids in foods, such as lemons, tomatoes, and milk will etch 
the surface of porcelain and enamel. 

General suggestions for care of gas and electric ranges 

1. When cooking, avoid improper adjustment of heat which causes 
spillovers of food. Always be careful not to overfill 
utensils. 

2. Select utensils with straight sides and flat bottoms that most 
nearly fit the exact size of the cooking unit. This conserves 
heat. Too, a pan that is too large will heat the stove top 
and cause cracking or discoloration. 

3. Before putting cooking utensils on a surface burner or in the 
oven, be sure the exteriors of the utensils are free from 
grease or food particles that may burn when heated. 


278 




Food Service Equipment - Household 


4. Slide a cookie sheet or aluminum foil under berry pies to 
prevent juice boiling out of the crust into the oven. 

5. Time cooking operations and use correct temperatures and you 
will seldom have to do more than wipe the range with a damp 
cloth. 

Cautions: 

1. Electric ranges must be grounded. 

2. Gas appliances must be properly 
vented. 

3. Do not line an oven with aluminum foil. It prevents even 
heat distribution. 

4. Do not line drip pans of surface units of electric stoves 
with aluminum foil. The foil may fuse to the coil and 
burn out the element, 

5. Do not slide utensils over tops of ranges. This practice 
will scratch the surface of any material. 

6. Acid in foods, such as lemons, tomatoes, and milk will 
etch the surface of porcelain. Wipe up immediately. 

7. Keep pan handles turned so that one does not brush against 
them while moving around the kitchen. 

8. The tips of gas flames should barely touch the bottoms of 
utensils. 

9. Have thermostats and controls adjusted by a reliable 
service man. 

Electric Roaster 

The electric roaster may substitute for or supplement the range oven. 

The roaster is fitted with an inset pan and a rack. The oven thermostat 
supplies a series of heats comparable to those of the range oven. The 
roaster lid has a vent for the escape of steam. 

1, Detach electrical plug from wall socket, then detach cord from 
roaster. 

2. Remove the inset pan and racks and wash like any other cooking 
utensil. 


279 




Food Service Equipment - Household 


3. Remove burned-on substances with a fine steel wool. 

4. Wash inside and outside of roaster body with damp cloth and 
detergent solution. Dry. 

5. Wipe thermostat with a damp cloth. 

6. Keep roaster in a handy location 
and ready for use. 

Cautions and suggestions 

Never immerse the roaster body 
in water. 

Take care not to injure the thermostat. 

Heat is lost when the roaster lid is lifted unnecessarily 
during operation. 

Be sure the body of the roaster, the inset pan, and the rack 
are dry before replacing. 

SMALL ELECTRICAL APPLIANCES 


1 . 

2 . 

3. 

4. 



There are numerous small electrical appliances on the market. Only 
those that are commonly used for food preparation in households are 
discussed. 

Manufacturer's directions must be followed in all instances. Some 
appliances may require oil or lubrication. Certain finishes require 
specific care, and your new electrical appliance may need quite 
different care from a similar appliance that you may have used pre¬ 
viously, Remember the first rule: Know and follow the manufacturer's 
instructions. 


Cautions for Use of Electrical Appliances 
Always i 

1. Connect a detachable cord to the appliance before plugging 
the cord into the outlet. Always detach cord from outlet 
before detaching cord from appliance. The reason is a good 
one - plugging or unplugging at the appliance causes a spark 
or arc of electricity that will eventually burn out the con¬ 
tact posts in the appliance. Some electricians say, "Follow 
this simple rule and appliances will last twice as long. 


280 



















Food Service Equipment - Household 


2 . 


3. 


4. 


5. 


6 . 


Never: 


1 . 

2 . 


3. 


4. 


5. 


Detach an electrical cord by grasping 
the plug. 

Keep appliances in good order. 

Connect appliances to a convenient 
outlet. 

Disconnect iron or ironer before 
leaving the room. 

Disconnect appliances when you 
clean or repair them. 


Use frayed or broken cords. 



Connect an appliance to an overhead lamp socket. 

Pull by the cord to detach plug from wall. 

Touch a connected appliance with wet hands or when standing 
on a wet floor. A serious shock may result. 

Immerse electrical appliances in water unless you know for 
sure that the appliance may be immersed. A few of the newer 
appliances that have removable elements can be immersed, 
such as electric fry pans. 


Percolator 


The percolator may be automatic or non-automatic. In the automatic type 
the coffee percolates until the strength is reached, then the electric¬ 
ity is automatically cut down to keep the coffee warm. In the non¬ 
automatic percolator, the coffee percolates until you disconnect the 
cord. 

1. After each use rinse the interior of the percolator with hot, 
clean water. 

2. Empty coffee grounds, rinse, the basket, and the stem. 

3. Then wash the interior of the percolator, basket, and stem as 
you do any cooking utensil. Do not immerse body of percolator 
in water. Rinse well with hot, clean water. Dry thoroughly. 


281 











Food Service Equipment - Household 


4, Keep the heating well clean. Dry carefully after each use, 

(This is the well in the center of the bottom of the per¬ 
colator,) 

5, Once a week, unscrew the pump seat at the bottom of the stem and 
clean out the pump chamber. Be sure to replace the pump seat 
nut securely. 

Vacuum Coffeemaker 

The vacuum coffeemaker has two bowls, A bottom bowl which holds the 
water and has the electrical element; a top bowl that holds the coffee 
and filter and the hot water as it rises from the bottom bowl. Filters 
may be of metal or cloth. To operate, follow the instruction manual. 

Use drip grind coffee for best results. 

Follow instructions for washing a percolator. Wash and rinse filters 
in clean hot water. The top bowl of glass or metal, may be fully 
immersed in water. Dry carefully and store sections separately for 
free circulation of air. 

Cautions and suggestions 

1, Do not immerse body of any coffeemaker with electrical unit 
in water, 

2, For interiors of coffeemarkers other than aluminum , an 
occasional treatment with baking soda will help to keep the 
body clean and fresh. For any size pot, remove the basket 
and stem, and use 1 tablespoon of soda to each 4 cups of 
water. Fill pot not more than 2/3 full. Plug in coffeemaker 
and let it heat for approximately ten (10) minutes, or with 
automatic coffee makers until the electricity cuts off. Pour 
out the soda solution and rinse, wash, and dry the pot, 

3, Soda solution is not used on aluminum. To clean interiors of 
aluminum percolators, use a commercial, stain remover re¬ 
commended for aluminum. Follow the manufacturer's instruc¬ 
tions, Rinse, Wash, Rinse, Dry the pot thoroughly after 
the treatment, 

4, Store a coffeemaker with the lid off, or at least not on 
tightly. If the lid has to be on for storage, air the coffee- 
maker thoroughly before putting it away, 

5, Do not scour interiors or exteriors with harsh abrasives. If 
the exterior develops spots, polish with silver polish. 


282 






Food Service Equipment - Household 


6, Never connect coffeemaker to outlet before adding water. 

Be sure to disconnect before it is completely empty. 

Toaster 

1. On most electric toasters there is a toast control and toast may 
be made automatically to desired shade of brown. Remember that 
the kind of bread, its storage, and its freshness will effect 
the browning, 

2. Protect the toaster from dust with a cover. Let toaster cool 
before covering. 

3. Detach cord and let toaster cool before cleaning. Wipe outside 
of toaster with soft, damp cloth. Dry. If spots show, clean 
and polish with silver polish. Do not use harsh abrasives. 

4. Frequently remove crumb tray at bottom and wash. Dry. Replace. 

5. To store, wrap cord loosely around toaster. 

Cautions and suggestions 

1. Never reach a fork or other piece 
of metal into toaster to speed re 
lease of bread while toaster is 
connected to outlet. If bread 
sticks, disconnect toaster and 
gently remove bread. 

2. Use no other appliance on outlet while toaster is in use. 

Food Mixer 

Food mixers may be mounted in stands and provided with bowls or they 
may be portable or "hand" mixers. The hand mixer has only a motor and 
head and mixer blades. The hand mixer, while readily portable and 
easily stored, will not do the heavy work of the mounted mixer. For op 
eration and use, see the manufacturer *s manual, 

1. The mixer does a better job if the bowl is not too full. 

2. Keep fingers or any scraper away from blades when motor is op¬ 
erating. Use a rubber spatula to scrape down sides of bowl. 

3. Running the motor for long periods of time or beating too heavy 
a mixture may cause the motor to heat. When the motor gets warm 



283 











Food Service Equipment - Household 


stop operation before motor gets hot . When motor cools, 
resume operation. 

4. Never let batter, juice, or water run into the motor. 

5. After each use, detach plug from outlet. Do not clean while 
cord is attached to outlet. Wipe cord clean with damp cloth 
after detaching from outlet . 

6. Wipe motor head, mixer body, and turn-table with damp cloth. 
Remove all traces of splashed food. Never put the mixer head 
or motor in water. 

7. Wash beaters and bowls. Dry. 

8. Store beaters so that blades will not be damaged. Some house¬ 
wives store the blades in the clean bowl and replace the bowl 
on the turn-table, 

9. For storing, drop cord loosely in large bowl. Do not wrap cord 
around motor. Cover mixer with a special mixer cover or a sheet 
of plastic. 

10. The motor turn table may occasionally need a few drops of oil. 
What does the instruction manual say? Your turn table may 
never need oiling. 

Blender 

The blender will blend, chip, beat, grate, liquify, mix, puree, and 
whip. It is not usually recommended for cake mixing. For operation 
and many uses see manufacturer's manual. Blenders operate in seconds, 
not minutes, 

1, Place ingredients in container. Cover. Place container firmly 
on base. Turn to speed recommended for recipe. 

2, Hold hand lightly on cover until blending starts. Keep cover on 
while blender is operating. 

3. Always turn motor off when necessary to scrape down sides of 
container, 

4. When blending is completed, turn off motor. Detach plug from 
outlet. Wipe cord with damp cloth as needed. 


284 






Food Service Equipment - Household 


5. Rinse container under running water or put two cups of warm 
water in the container, add a dash of detergent, cover and 
blend for a second, 

6. Wipe blender base clean with a damp cloth. Dry, Never immerse 
in water. Chromium bases may be polished with silver polish. 
Certain bases such as copper and brass have a plastic coated 
finish which polishes will injure, 

7. Most containers are glass and will break. Some of the newer 
containers are metal. Clean the metal according to kind and 
according to manufacturer's recommendations. 

Waffle Baker 


Waffle irons may be used for many purposes other than making waffles. 
New and interesting ways are recommended by the manufacturer. The 
new baker may need seasoning. Follow the manufacturer's recommendation 
for "seasoning" and operating, 

1, If you use a waffle recipe that contains shortening, waffles 
shouldn't stick. If the waffle recipe does not contain shorten¬ 
ing, brush the grids with a small amount of vegetable oil. 

Apply oil with a folded paper towel, a soft brush, or hand 
tissue, 

2, Use the right amount of batter to prevent overflow and burned-on 
batter and grease, 

3, A signal light usually tells when the waffles are done. Waiting 
for the signal prevents sticking. Don't peek if you have a 
signal light, 

4, After waffles are baked, disconnect cord. Open grids to let 
cool. While grids are warm, wipe them with a dry cloth or paper 
towel to remove grease or crumbs, A stiff brush is very good 
for cleaning grids. Don't try to scour darkened grids to a 
shiny new finish. This may result in batter sticking. Washed 
grids will have to be reseasoned, 

5, Clean the outside as you do a toaster. Wipe with a damp cloth, 
Polish with a dry cloth. If stains are hard to remove, use 
silver polish. 


285 




Food Service Equipment - Household 


Electric Fry Pan 

The electric fry pan, along with the toaster 
and percolator, is one of the most widely 
used electrical appliances. The fry pan 
has many uses and may take over many 
range operations. Foods most frequently 
cooked in the fry pan are bacon, eggs, 
hamburgers, fish, fried chicken, and others, 
certain baking such as apples or custards and for cooking pot roasts 
and complete meals. To operate follow the manual. 

1. Know the pan. Some pans must not be immersed in water. Some 
pans have a control thermostat on a separate cord and the 
entire pan may be immersed. 

2. Clean carefully after each use. Wash the pan as you would any 
other cooking utensil. Don't immerse in water unless control 
thermostat is removable. 

3. Fine steel wool or a small amount of non-abrasive cleaning 
powder may be used to remove burned-on substance. Do not 
scrape with sharp tools. 

Deep Fat Fryer 

The fryer may be used for baking, stewing, roasting, making soups, and 
other cooking operations as well as deep fat frying. It makes a good 
bun warmer and may be used for popping corn. A line, on most all 
fryers, shows the depth of fat that should be used to prevent fat 
bubbling over. 

The fryer comes with a cover and a deep fat frying basket with a 
detachable handle. For operation, follow manufacturer's instructions. 

1. Pour off slightly cooled fat by pouring from back of cooker and 
away from the control. 

2. Wipe out interior with crumpled paper towel to remove excess 
fat. This is sometimes the only necessary cleaning. 

3. To wash the interior, rinse with hot water. Wash with hot 
detergent water. Use fine steel wool soap pad, if needed, using 
circular motion. Rinse. Dry. 

4. If food burns or sticks, remove surplus and fill bowl with warm 
water. Heat to simmering. Loosen food particles with rubber 



It may also be used for 


286 











Food Service Equipment - Household 


spatula or soft brush. Use fine steel wool soap pad, as 
above. 

5. For discolored bowl, fill bowl with as much water as it will hold 
easily and add 2^ tablespoons of cream of tartar. Heat to 
simmering and let stand about ten minutes. 

6. The exterior may be wiped with a hot, damp cloth and polished, 
as needed, with silver polish. 

7. Never immerse fryer in water. 

REFRIGERATED EQUIPMENT 

For care, see Food Service Equipment - Institutional , Chapter 16. 




GENERAL 

SOME SAFETY CAUTIONS 


1. Use a step-stool or ladder for high reaching. 

2. Keep cabinet doors and drawers closed when not in use. 

3. Remove spilled liquids, peelings, and spots of grease from the 
floor immediately. 


4. 


5. 


6 . 


7. 


8 . 


Wear aprons and other clothing that will not catch on kitchen 
equipment. 


When cooking, keep handles of 
cooking utensils turned so that 
they cannot be reached by children 
or bumped into by adults. 

Keep all pathways clear. 

Handle sharp knives with care. 

Take your time; don't rush. 



287 








I., 












BIBLIOGRAPHY 


Abel, Dorothy Lois, Making Housekeeping Easy , New York: Funk and Wagnalls 
Company, 1948. 

Balderston, Lydia R., Housekeeping Handbook - How To Do It . Chicago: 

J, B. Lippincott Company, 1944. 

Baruch, Dorothy W. , New Ways in Discipline . New York: McGraw-Hill Book 
Company, 1959. 

Boyce, George A,, Dormitory Life. Is It Living? (Inservice Training 

Pamphlet.) Branch of Education, Bureau of Indian Affairs, United States 
Department of the Interior. Lawrence, Kansas: Haskell Institute Press, 
1958. 

Brigham, Grace H, , Housekeeping for Hotels. Motels. Hospitals. Clubs, and 
Schools . New York: Aherns Publishing Company, Inc., 1955. 

Craig, H. T., and 0. D. Rush, Homes With Character . Boston: D. C. Heath 
and Company, 1952. 

Crawford, Frances H., ''Homemaking Teaching Satisfaction and Fun." 
Forecast for Home Economists . Vol. 68, pp. 28 - 29, 54, April, 1952. 

Dunning, Frances, Standards for Cafeteria Service . Minneapolis: Burgess 
Publishing Company, 1951. 

Good Housekeeping's Guide to Successful Homemaking . Compiled by editors 
of Good Housekeeping Magazine. New York: Harper Brothers Publishers, 
1957. 

Gruenberg, Sidonie M., editor, and the staff of the Child Study Association 
of America, Our Children Today . New York: Viking Press, 1952. 

Hymes, J. L. Jr., Understanding Your Child . Englewood Cliffs, New Jersey: 
Prentice-Hall, Inc., 1957. 

Linn, Henry H., Leslie C. Helm, and K. P. Grabarkiewicz, The School 

Custodians Housekeeping Handbook . New York: Bureau of Publications, 
Teacher College, Columbia University, 1958. 

Mead, Margaret, "The Higher Education Survey," Journal of the American 
Association of University Women , Vol. 43, pp. 8 - 12, Fall 1949. 


289 



















Bibliography 


Miel, Alice, and associates, Cooperative Procedures in Learning . New York: 
Bureau of Publications, Teachers College, Columbia University, 1952, 

Peet, Louise J. and Lencre S, Thye, Household Equipment . New York: 

John Wiley and Sons, Inc., 1958, 

Rockwood, Catherine A,: ’’Family Life Education,” Forecast for Home 
Economists . Vol. 71, pp. 7, 40, 45, June 1955. 

Thompson, Hildegard, editor, Indian Education, published semi-monthly. 
Branch of Education, Bureau of Indian Affairs, United States Depart¬ 
ment of the Interior, Washington 25, D. C, (Lawrence, Kansas: 

Haskell Institute Press.) 

Training Course Outline on Use and Care of Equipment (Preliminary), 
Washington, D, C.: United States Department of Agriculture, 

Agricultural Marketing Service, 1960, 

Warren, Cecilia, Homemaking as a Profession . New York: McGraw-Hill Book 
Company, 1961. 

Weiland, Laurette Larson, At Work in the Kitchen . Princeton, New Jersey: 

D. Van Nostrand Company, Inc., 1958, 


D P S U / 6 2 


290 


































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